Rapid Manufacture and Quality Evaluation of Long-term Fermented Kimchi (mukeunji) Using Lactobacillus sakei SC1

문송희,문정선,장해춘 한국식품과학회 2015 Food Science and Biotechnology Vol.24 No.5

Lactobacillus sakei SC1 was used as a starter for mukeunji and showed a high NaCl tolerance and moderate growth even at an initial pH of 4.0. These are fundamental characteristics for a mukeunji starter. SC1 kimchi was prepared using Lb. sakei SC1. Fermented SC1 kimchi presented typical mukeunji flavor within 2 months. Dominance of Lb. sakei SC1 in SC1 kimchi was over 90% during 120 days of storage and was maintained over 50% until storage day 240. Volatile compounds from SC1 kimchi ripened for 2 months were extracted and analyzed using vacuum-steam distillation and extraction, and gas chromatography-mass spectrometry. A total of 52 volatile compounds, including 20 sulfurcontaining compounds, were detected. Volatile compounds and amounts in SC1 kimchi were similar to values for 2-year-old kimchi. Rapid mukeunji can be manufactured within 2 months using Lb. sakei SC1 as a starter.

포환던지기 오브라이언식 투법 동작의 운동학적 분석

문송희,김진현 대한운동사협회 2011 아시아 운동학 학술지 Vol.13 No.1

[INTRODUCTION] The purpose of this study was to determine the effective form of O'Brien style in shot put. [METHOD] The form was analyzed through 3 phases of the O’Brien style: reverse, gliding, and Putting. The subjects consisted of national representive athlete (n=1) and high school athlete(n=3). The experimental method of O'Brien style of Shot-putting Motion was cinematography(3D) and analyzed with Kwon3D motion analysis system. SPSS12.0 Statistics Program was used to carry out the independent t-test, and the significance level was set at p<.05. [RESULT] The duration of each phase was in order of gliding> Putting> reverse. In the gliding phase, the elite shot-putter performed an acting force as long as possible to maximize force and stride length. Analysis of horizontal velocity showed that the elite shot-putter was slower in the gliding phase and faster in the Putting phase than the high school shot-putters. With respect to vertical velocity, the elite shot-putter was slower than the high school shot-putters during the reverse and gliding phases. As a result of both horizontal and vertical kinematics, the elite shot-putter’s COG was lower in the reverse and gliding phase but higher in the Putting phase when compared to the high school shot-putters. Analysis of the angular kinematic variable of the limbs showed statistically significant differences. In the gliding phase, the elite shot-putter maintained a smaller angle in R-hip, R-knee and R-ankle. Analysis throughout all three phases of O’Brien style showed that the elite shot-putter used a great range of motion(ROM) in R-elbow and R-shoulder. Analysis of the angular kinematic variable of the trunk showed statistically significant difference. When measuring the tilted angle of the trunk in the coronal plane, amateur shot-putters used a greater ROM throughout the 3 phases of O’Brien style. [CONCLUSION] The effective form in shot put of O’Brien style will be desirable that stride length must be maintained 1:2 ratio in right and left leg during gliding phase, COG height be maintained lower height, be gradually increase knee angle and be faster extension of upper arm with forwarding the trunk. [서론] 본 연구는 우수선수와 일반선수의 포환던지기 오브라이언식 투법 동작의 운동학적 변인을 분석함으로서 선수들에게 적합한 글라이드 거리를 유도하고 이 최적거리를 사용함으로서 경기력을 향상시키는데 있다. [방법] 국가대표 경력이 있는 우수선수 1명과 고교 재학중인 2년 이상의 포환던지기 경력이 있는 일반선수 3명을 대상자로 선정하여 각 국면별 소요시간, 신체중심위치·속도, 상지분절과 하지분절의 각운동 변인, 동체의 전후경각을 분석하였다. [결과 ] 소요시간은 Gliding〉Putting〉Reverse 순으로 나타났으며, 신체중심위치 수직변화는 우수선수가 일반선수 보다 신체중심을 낮게 유지하다가 Putting 국면에서는 신체중심을 더 높게 하는 것으로 나타났고, 수평속도변화는 Gliding 국면에서 우수선수가 일반선수보다 느리게 나타났지만 이 후 Putting 국면에서는 더 빠르게 하는 것으로 나타났다. 우수선수가 일반선수에 비해 투사 시 더욱 크게 신전시키는 것으로 나타났고 하지관절 각도변화는 우수선수가 일반선수에 비해 작은 각을 유지하는 것으로 나타났으며, 동체의 전후경각은 우수선수에 비해 일반선수가 동체에서의 굴곡이 더 두드러지는 것으로 나타났다. [결론] Gliding 국면에서 보폭의 길이는 1:2 비율인 오른발은 짧게 왼발은 길게 하며, 신체중심위치는 처음에 더 낮게 유지하고 하지관절의 각은 작게 유지하다가 점차 높게 유지하여 Putting국면으로 전환할 때 상지관절을 빠르게 신전시켜 동체를 전방으로 밀어내야 할 것으로 사료된다.

중등물리교사임용시험 교과교육학과 교과내용학 문항 평가내용요소별 분석 - 2002~2014학년도를 중심으로

문송희,이상칠,강경희 한국물리학회 2014 새물리 Vol.64 No.12

This study aims to analyze questions of subject pedagogy and subject content in the secondary physics' teacher certification examination by evaluating the content elements. To this end, this study analyzed questions on the secondary physics' teacher certification examination from 2002 to 2014. Among the evaluation areas, questions on physics inquiry occurred most, followed by `education of science history and philosophy', `physics curriculum', `method of physics education', and `physics learning and psychology'. Sixty-one percent of the evaluation content elements were on the subject of pedagory. In the evaluation of subject content, mostly `dynamics', `electromagnetics', `quantum physics', and `thermal and statistical physics' were included. Seventy-three percent of the evaluation content elements dealt with evaluation the pedagogical content set for the secondary physics teachers' certification examination. Such result shows that questions on the secondary physics teachers' certification examination are largely from the some evaluation areas and evaluation content elements. 이 연구는 중등물리교사임용시험 교과교육학과 교과내용학 문항들을 평가내용요소별로 분석하기 위한 것이다. 2002학년도부터 2014학년도까지의 중등물리교사임용시험 출제 문항들을 대상으로 분석하였다. 평가영역 중에는 ‘물리 탐구’, ‘과학사 및 과학철학과 교육’, ‘물리 교육과정’과 ‘물리교육 방법’, ‘물리 학습과 심리’ 순으로 자주 출제되었다. 교과교육학 분야의 평가내용요소들 중에는 61%가 출제된 것으로 나타났다. 교과내용학 평가영역 중에서는 ‘역학’, ‘전자기학’, ‘양자물리’, ‘열 및 통계물리’가 주로 출제되었다. 물리과에 출제된 교과내용학 분야의 평가내용요소는 전체 평가내용요소 중 73%가 출제된 것으로 나타났다. 이와 같은 결과는 중등물리교사임용시험 문항들이 일부 평가영역과 평가내용요소에 집중되어 있음을 보여주는 것이다.

다리미대에 관한 연구

문송희,이소연,이숙재 연세대학교 생활과학대학 1973 婦學 Vol.6 No.-

씨간장으로부터 Bacillus velezensis SS360-1의분리 및 특성 규명

문송희,박연진,김인철,장해춘 한국지역사회생활과학회 2018 한국지역사회생활과학회지 Vol.29 No.1

Four bacteria harboring proteinase activity were isolated from seed soy sauce. Thereafter, their proteinase and amylase activities were assayed. Among the four isolated strains, one strain that showed the highest proteinase and amylase activities was selected tentatively as a starter culture for soy sauce and its characteristics for soy sauce starter culture were investigated. The selected strain was identified as Bacillus velezensis based on Gram-staining, spore-staining, and 16S rRNA gene sequences and finally designated as B. velezensis SS360-1. It showed high growth (A600=1.00~4.55) at 0~12% NaCl concentration. The optimum NaCl concentration for its growth was 3% NaCl. B. velezensis SS360-1 also grew well at 0% NaCl condition; however, its growth was dramatically decreased after 12 h incubation at this condition. The off-odor production ability of B. velezensis SS360-1 was investigated using portable odor measurement and GC-MS analysis. B. velezensis SS360-1 showed definitely lower production of off-odor compounds than did B. subtilis KCTC 3014, which was isolated from fermented soybean. Moreover, B. velezensis SS360-1 produced 3-methyl butanal and 2-heptanone, compounds that are considered as pleasant flavored-compounds for soy sauce. These results suggest that B. velezensis SS360-1 can be used as a suitable starter culture for soy sauce.

묵은지의 특성 분석을 통한 묵은지 상품기준 설정에 대한 연구

문송희,김초롱,이팔우,장해춘 한국지역사회생활과학회 2019 한국지역사회생활과학회지 Vol.30 No.1

Thirty mukeunji products were collected and their characteristics, including pH, acidity, salinity, sugar, organic acids, free amino acids, and flavor compounds, were examined along with their sensory properties. The average values of pH, acidity, sugar, and salinity were pH 3.79 ± 0.25, 1.28 ± 0.24%, 9.70 ± 1.78 brix, and 2.56 ± 0.46%, respectively. Seven types of organic acids were detected at various amounts depending on the mukeunji products. Lactic acid and acetic acid were detected in all of the mukeunji products examined, with lactic acid present in the highest quantity (10,205.15 ± 3,309.35 mg/L) followed by acetic acid (2,850.18 ± 981.87 mg/L). The level of free amino acids was 1,347.94 ± 458.46 mg/100 g(average), and there were 21~34 types of free amino acids. Glutamic acid was detected in the highest quantity. Leucine, asparagine, GABA, serine, lysine, and aspartic acid were also detected in high quantities. A total of 209 volatile compounds were detected from 30 mukeunjis and 22~78 compounds were detected from each mukeunji sample. Thirteen samples with typical mukeunji flavor and taste with a reduced off-flavor were selected from the 30 products through a sensory evaluation and were subjected to an analysis of volatile compounds, which showed that allyl methyl disulfide, dimethyl trisulfide, 2-propenyl methyl trisulfide, and 5-cyano-1-pentene were typical volatile compounds. Mukeunji and over-fermented sour kimchi are often sold as mukeunji because there is no mukeunji standard. Accordingly, a standard for mukeunji should be established to advance the industry. The results of the present study can be used as basic data to establish such a standard.

Pichia kudriavzevii is the Major Yeast Involved in Film-formation, Off-odor Production, and Texture-softening in Over-ripened Kimchi

문송희,장미,김해영,장해춘 한국식품과학회 2014 Food Science and Biotechnology Vol.23 No.2

Yeasts were isolated from over-ripened kimchiand identified. Isolates were identified as Pichia kudriavzevii,Kazachstania servazii, Kazachstania exigua, Kazachstaniabulderi, and Rhodotorula mucilaginosa. Among theisolates, P. kudriavzevii GY1 and K. bulderi HY2 wereseparately inoculated into kimchi and incubated at 10oC for21 days. After incubation, HY2 kimchi showed less offodors,whereas GY1 kimchi showed strong off- and moldyodorsin the sensory evaluation. P. kudriavzevii GY1showed significantly higher polygalacturonase activity thanK. bulderi HY2. Volatile compounds in kimchi sampleswere analyzed by HSPM-GC. Peak areas of obnoxiousodorcompounds, including methanethiol, were 6.61, 9.46,and 20.87% for control kimchi, HY2 kimchi, and GY1kimchi, respectively. Therefore, P. kudriavzevii was mainlyresponsible for kimchi spoilage, including off-odors andtexture softening. Moreover, K. bulderi was associatedwith kimchi deterioration at cell counts up to 8.0-9.0 logCFU/mL, even though its effects were not as strong asthose of P. kudriavzevii.

오디오 진공관과 슬라이드 프로젝터를 활용한 고등학교 광전효과 탐구활동의 개발

문송희,김상년 한국현장과학교육학회 2013 현장과학교육 Vol.7 No.2

고등학교 물리 탐구활동에 사용할 목적으로 오디오 진공관 EL34와 3300 CT의 흑체복사를 방출하는 슬라이드 프로젝터를 활용하여 광전효과를 분석하였다. 슬라이드 프로젝터 광원에서 방출되는 복사의 분산 스펙트럼은 스테핑 모터가 장착된 선형 이동 스테이지를 이용하여 파장 분해능 10 nm 정도로스캔하였다. 광전효과 측정 전기회로에 흐르는 아주 미세한 전류를 측정하기 위하여 분해능 10 fA의 Keithley 피코 암페어 전류계를 사용하였다. 결과적으로 플랑크 상수 h=(7.48±1.01)×10^-34 J·s를 얻었다. For the purpose of physics inquiry activity in Korean high school, we investigated the photoelectric effect by use of a EL34audio vacuum tube and slide projector which emits 3300 CT blackbody radiation. To determine the individual wave length component of the slide projector radiation, dispersive spectral lines of the radiation were scanned by use of a stepping motor stage with a wave length resolution less than 10 nm. To measure the extremely low level photoelectric current in an electronic circuit, we used the Keithley pico ampere meter with resolution of 10 fA. As a final result, we obtained the Planck constant as h=(7.48±1.01)×10^-34 J·s

김치 유산균 Weissella koreensis DB1을 활용한 미강발효물의 특성 규명

문송희,문소영,장해춘 한국지역사회생활과학회 2019 한국지역사회생활과학회지 Vol.30 No.4

Rice-bran contains many useful bioactive substances, yet most rice-bran is used for animal feed or compost. In this study, rice-bran was fermented by using Weissella koreensis DB1, which was isolated from kimchi. Twenty percent of rice-bran supplemented with 1% glucose and 1% arginine was fermented at 30℃ for 2 days. After fermentation, 1.4×108 CFU/g of viable lactic acid bacteria (LAB) was detected. The pH and acidity of the fermented rice-bran were pH 6.6 and 0.40%, respectively. Thereafter, the fermented rice-bran was hot-air dried (55℃) for 12 hr. The hot-air dried fermented rice-bran was ground up using a miller. On the free sugar analysis, sucrose was only detected from the rice-bran and all the glucose content supplemented into the rice-bran for fermentation totally disappeared after fermentation. Lactic acid (22,918.65 mg/kg) and acetic acid (25,773.54 mg/kg) were produced during the rice-bran fermentation. Nine-kinds of fatty acids were detected from unprocessed rice-bran as well as the fermented rice-bran; oleic acid and linoleic acid were detected at the highest amount (63.21~69.90 mg/g each). However, any changes of the amounts and fatty acids’ composition were not observed. On the free amino acid analysis, the supplemented arginine was converted into citrulline (3,199.46 mg/kg) and ornithine (8,446.78 mg/kg). The results of this study suggest that the fermented rice-bran containing a high content of ornithine can be a stellar candidate as high-value, tasty food for human consumption.

Trend of STEAM Education-related Domestic Studies Focusing on Physics-related Studies

문송희,강경희 한국물리학회 2015 새물리 Vol.65 No.12

This study was intended to examine the trend in domestic research on integration and convergence education and the trends in other research on physics-related science, technology, engineering, arts, and mathematics (STEAM) education. To this end, theses were extracted from representative academic sites, and study types, methods, integrated elements, study topics, and study subjects were used as criteria for analysis. Descriptive research was relatively common during the early period, but from 2012, research on program developments and applications increased in physicsrelated studies. The appearance of physics-related contents in science, technology, engineering, and art-based STEAM research is desirable. However, among the field of physics, subjects related to heat were relatively less found than other topics. If meta-analysis, such as that in this study, is conducted continuously, the direction of physics-related STEAM education can be monitored. Such research can also contribute to the successful implementation and spread of physics-related STEAM education in the future.