자기자비 글쓰기 프로그램이 대학생의 사회불안에 미치는 영향: 자기비난, 자기개념 명확성, 사회비교경향성을 중심으로

양나은,김향숙 한국상담심리학회 2022 한국심리학회지 상담 및 심리치료 Vol.34 No.4

This study examined the effects of a self-compassion writing program on social anxiety of college students. Furthermore, the program's effects on self-criticism, self-concept clarity, and social comparison tendency were examined to provide a comprehensive understanding of the relationship between self-compassion and self-concept. 42 participants with social anxiety were randomly assigned to one of two groups: treatment (n=22) or wait-list control (n=20). The treatment group completed a writing task for 15 to 20 minutes once a day for six days. Pre- and post-treatment measurements were taken, and a two-week follow-up assessment was performed. The survey was completed by the wait-list control group at the same time as the treatment group. As a result, when compared to the control group, the treatment group demonstrated significantly higher levels of self-compassion and lower levels of social anxiety and self-criticism. These effects were maintained at the follow-up assessment. There was no significant difference in self-concept clarity or social comparison tendency. The implications, limitations, and future research directions were discussed. 본 연구에서는 자기자비의 증진을 위한 글쓰기 프로그램을 개발하여 사회불안을 지닌 대학생 집단을 중심으로 효과성을 검증하였다. 또한 자기비난, 자기개념명확성, 사회비교경향성에 프로그램이 미치는 영향을 살펴봄으로써 자기자비가 자기개념에 미치는 영향을 다각적으로 확인하고자 하였다. 이를 위해 대학생 536명을 대상으로 설문조사를 실시하고, 이 중 사회불안을 경험하는 참가자 22명을 처치집단에, 20명을 대기자 통제집단에 무선적으로 할당하였다. 본 연구의 자기자비 글쓰기 프로그램은 자기자비의 하위요인인 자기친절, 마음챙김, 인간적 보편성을 촉진하는 지시문으로 구성하였다. 처치집단에는 사전면담 및 사전검사 이후 6일간 1일 1회, 약 15분~20분씩 프로그램을 실시하고, 처치 직후에는 사후검사를, 2주 후에는 추후검사를 실시하였다. 통제집단은 처치집단과 같은 시기에 사전검사를 실시하였으며, 어떠한 처치 없이 1주 후 사후검사를, 2주 후 추후검사를 실시하였다. 분석 결과, 처치집단은 통제집단에 비해 자기자비가 유의미하게 증가하고, 사회불안 증상이 유의미하게 감소하였다. 다음으로 자기개념의 내용, 구조 및 과정에서의 변화를 확인한 결과, 처치집단은 통제집단에 비해 자기비난이 유의미하게 감소한 반면, 자기개념명확성과 사회비교경향성은 유의한 차이가 나타나지 않았다. 추후검사 결과 참가자들의 자기자비, 사회불안, 자기비난의 개선효과가 유지되었다. 마지막으로 연구의 함의 및 한계와 추후 연구를 위한 제언을 논의하였다.

당 종류에 따른 수비드 및 건식 가열한 돈육 등심햄의 품질 특성

양나은,노신우,유채은,김현욱 공주대학교 자원과학연구소 2023 자원과학연구 Vol.5 No.1

The objective of this study was to investigate the effect of various sugars on the quality attributes of sous-vide and dry-oven cooked pork loin hams. Pork loin hams were injected at a 15% pumping ratio, and the final salt concentration of all treatments was equally fixed at 2% NaCl (w/w). A control group was prepared without sugar, and treatments were formulated with 0.5% (w/w) molasses, allulose, and xylose, respectively. The injected pork loins were cooked at 63℃ for 4.42 hr (1st sous-vide cooking) in a water-bath and continually cooked in a dry oven at 220℃ until the core temperature reached 71℃. The pH, color characteristics, cooking yield, browning index, shear force, and lipid oxidation stability of the pork loin hams were evaluated. The addition of sugar decreased the lightness of pork loin hams (p<0.05), and the addition of molasses and xylose significantly increased the browning index. The addition of molasses and allulose significantly increased the 1st cooking yield of pork loin hams. The highest shear force was observed for molasses treatment (p<0.05), which was likely due to the high concentration of sugar contained in syrup-type molasses used. The addition of molasses significantly inhibited the lipid oxidation of pork loin hams during 3 wk of refrigerated storage. In conclusion, the results of this study show that sugars at even 0.5% (w/w) concentration changed the color and lipid oxidation stability of sous-vide and dry-oven cooked pork loin hams, probably concerning the occurrence of the Maillard reaction.

생성형 AI 챗봇의 혼합주도적 상호작용에 따른 학습 효과와 사용자 경험에 대한 연구

양나은,오창훈 한국문화융합학회 2024 문화와 융합 Vol.46 No.1

본 연구는 생성형 인공지능(AI) 챗봇의 상호작용 유형이 학습 성취도와 사용자 경험에 미치는 영향을탐구한다. 특히, 인간과 인간의 창의적인 양방향 대화와 유사한 혼합주도적 상호작용(Mixed-Initiative Interaction, MII)과 인간 사용자의 프롬프트에 따른 단방향 대화를 지원하는 인간주도적 상호작용(Human Initiative Interaction, HII)을 중심으로 연구가 수행되었다. 참가자들을 두 집단으로 나누어온라인 실험을 통해 두 가지 상호작용 유형 중 한 가지 유형의 챗봇과 학습하게 하고, 이에 대한 참가자의 학습 성취도와 사용 경험을 측정했다. 연구 결과, 혼합주도적 상호작용을 지원하는 생성형 AI 챗봇은 학습 성취도를 향상시키고 참여도와 동기 부여를 높이는 것으로 나타났다. 그러나 사용자에게 인지적 부담을 증가시킬 수 있는 가능성도 발견되었다. 또한, 사용자의 기존 ChatGPT 사용 경험에 따라혼합주도적 상호작용에 대한 수용도가 달랐다. 본 연구는 혼합주도적 상호작용이 제공하는 교육적 가치와 잠재적 한계를 밝히며, 생성형 AI 챗봇의 상호작용 디자인에 대한 중요한 시사점을 제공한다. This study explores the impact of interaction types of generative AI chatbots on learning achievement and user experience. It focuses on Mixed-Initiative Interaction (MII), which is similar to a creative, bidirectional conversation between humans, and Human Initiative Interaction (HII), which supports unidirectional conversations based on prompts from human users. The study conducted an online experiment that participants engaged with chatbots exhibiting these interaction types in a learning context. Results indicate that chatbots supporting Mixed-initiative Interaction enhance learning achievement and increase engagement and motivation. However, they may also increase cognitive load for users. Additionally, acceptance of Mixed-initiative interaction varied according to users' previous experience with ChatGPT. This research highlights the educational value and potential limitations of Mixed-initiative interaction, providing significant insights into the interaction design of generative AI chatbots.

고령친화형 육포 개발을 위한 나트륨 및 설탕 저감화 전략

양나은(Na-Eun Yang),이다훈(Da-Hoon Lee),이상현(Sang-Hyun Lee),강선구(Sun Gu Kang),김학연(Hack-Youn Kim),김현욱(Hyun-Wook Kim) 한국축산식품학회 2023 축산식품과학과 산업 Vol.12 No.2

박류 사료 유래 효소 가수분해물 분획의 항산화 활성 비교

손우영,양나은,김대년,황준,김현욱 공주대학교 자원과학연구소 2023 자원과학연구 Vol.5 No.2

The objective of this study was to compare the hydrolytic and antioxidant characteristics of oilseed meals (soybean meal, perilla seed meal, and distillers dried grains with solubles (DDGS)). The oilseed meal samples were homogenized in distilled water at a concentration of 20% (w/v) and enzymatically hydrolyzed with applied enzymes (Alcalase and trypsin) at an enzyme-to-substrate ratio (E:S) of 1:100 (w/w) for 2 h. The optimal hydrolysis conditions of the applied enzymes were pH 8.0/50℃ and pH 8.0/37℃, respectively. After inactivation, the resulting protein hydrolysates were fractionated by ultrafiltration, obtaining fractions below 5 kDa, and the filtrate was freeze-dried and powdered. 1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, 2,2-azino-bis-3-ethylbenzthiazoline -6-sulphonic acid (ABTS) radical scavenging activity, reducing power and total polyphenol content of the obtained oilseed meal protein hydrolysate fractions (5 < kDa) were measured. The lowest degree of hydrolysis was observed for perilla seed meal (p<0.05), which was likely due to the lower protein solubility of perilla seed meal compared to soybean meal and DDGS. The DPPH and ABTS radical scavenging activities were significantly higher in the hydrolysate fraction from perilla seed meal, along with the highest total polyphenol content (p<0.05). In conclusion, the results of this study suggest the potential utilization of perilla seed meal hydrolysate fractions as an alternative to manufacturing bioactive peptides from soybean meal. A further study to isolate and identify the antioxidant peptides from the hydrolysate fraction from perilla seed meal would be warranted.

Chemometric approach for an application of Atlantic salmons (Oncorhynchus keta) by-product for potential food sources

정향연,윤소정,양나은,윤문연,홍성준,조성민,김경수,정은주,김현욱,신의철 한국식품과학회 2024 Food Science and Biotechnology Vol.33 No.4

This study identified the aroma profile of salmon by-product for high utilization of by-products, including hydrolysates of head, frame, and skin were treated with reducing sugars and thermal processing. Electronic nose (E-nose) and gas chromatography-mass spectrometry (GC–MS) coupled with gas chromatography–olfactometry (GC–O) were used to analyzed the aroma profile. A total of 140 and 90 volatile compounds were detected through E-nose and GC–MS respectively, and the main volatile compounds were aldehydes. A total of 23 odor active compounds were recognized using GC–O, and 3-methyl-butanal, heptanal, benzaldehyde, octanal, furfural, and methoxy-phenyl-oxime were identified as the aroma of salmon. Using multivariate analysis, the pattern between the pretreated samples and aroma profiles was confirmed, and there were clear separations among the samples. The results of this study provide the aroma profile of salmon by-products and are expected salmon by-products to be used as a potential food source.

Optimization of Gelatin Extracting Condition from Korean Native Black Goat Skin and Quality Comparison with Commercial Gelatin

함윤경,노신우,이재혁,양나은,최윤상,김현욱 한국축산식품학회 2023 한국축산식품학회지 Vol.43 No.1

The practical use of Korean native black goat skin as a source of gelatin extraction is limited. The objective of this study was to optimize the extraction temperature and time of gelatin from Korean native black goat skin, and to compare the quality characteristics of goat skin gelatin and other commercial gelatin products. Response surface methodology was applied to optimize the extraction temperature and time of gelatin obtained from native Korean black goat skin. The effects of temperature (50℃–70℃) and time (2–4 h) on extraction yield and gel strength were investigated using a facecentered central composite design with 13 experiments. Gelatin extraction from Korean native black goat skin was prepared through the serial processes of alkali pre-treatment, bleaching, neutralization, hot-water extraction, and freeze-drying. Using the optimization plot of Minitab software, the optimized conditions for extracting temperature and time of goat skin gelatin were 59.49℃ and 3.03 h, and the optimized values of extraction yield and gel strength were 12.52% and 263.37 g, respectively. Based on a quality comparison of goat skin gelatin with commercial gelatin, the pH value of gelatin extracted from Korean native black goat skin was 5.57. The color of gelatin extracted from Korean native black goat skin was darker than that of commercial gelatin (p<0.05). Higher emulsifying properties and gel strength of goat skin gelatin were observed when compared to those of commercial gelatin (p<0.05). Therefore, the results of this study indicate that Korean native black goat skin may be a valuable source for gelatin extraction.

삼계탕 농축물의 첨가 수준에 따른 저염 닭가슴살 소시지의 품질 특성

박성연,송동헌,노신우,양나은,함윤경,김현욱 공주대학교 자원과학연구소 2022 자원과학연구 Vol.4 No.2

The objective of this study was to determine the effects of samgyetang concentrate prepared with chicken bone and medicinal herbs on the quality attributes of reduced-salt chicken breast sausages. Samgyetang concentrate was prepared using chicken bones and medicinal herbs, heated at 95°C for 1 h, evaporated, and diluted to 10 volumes. Control sausage was formulated with 1.5% NaCl, and reduced-salt chicken sausages were prepared with 0.75% NaCl and 1%, 3%, and 5% samgyetangconcentrate, respectively. The addition of samgyetang concentrate significantly affected the pH value, surface color characteristics, lipid oxidation, and total plate counts of reduced-salt chicken sausages. Even though 50% salt reduction, in particular, it was observed that samgyetang concentrate could delay lipid oxidation and microorganism growth in reduced-salt chicken sausages during 7 days of refrigerated storage. This result might be attributed to the antioxidant and antibacterial substances derived from the medicinal herbs used for samgyetang concentrate manufacturing. Based on the observed results, adding less than 3% samgyetang concentrate to reduced-salt chicken sausage could be appropriate since the higher concentration could deteriorate their textural properties.

Keypoint matching을 이용한 stereogram 영상의 segmentation

주혜진(Hae Jin Ju),양나은(Na-Eun Yang),박래홍(Rae-Hong Park) 한국통신학회 2011 한국통신학회 학술대회논문집 Vol.2011 No.11