국내 포도로 제조한 와인의 이화학적 특성

양미란,배은정,김영미,강지은,임보라,강희윤,허윤영,박영식,정석태,Yang, Mi-Ran,Bae, Eun-Jung,Kim, Young-Mi,Kang, Ji-Eun,Lim, Bora,Kang, Heui-Yun,Her, Youn-Young,Park, Young-Sik,Jeong, Seok-Tae 한국식품과학회 2020 한국식품과학회지 Vol.52 No.6

본 연구는 포도 품종별(블랙썬, 캠벨얼리, CB, 두누리, 개량머루, MW52, MW55, MBA, WB, 나르샤, 왕머루)로 와인을 제조한 후, pH, 총산, 가용성고형분, 색도, 유기산, 총 폴리페놀, 총 안토시아닌, 탄닌을 분석하여 와인의 품질특성을 비교 분석하였다. pH는 3.00-3.97 범위였으며, WB가 가장 높게 나타났다. 총산함량은 블랙썬, CB, 개량머루, MW52, MW55, 나르샤에서 0.6-0.8%로 와인에 적합한 함량이었으나, 왕머루의 총 산도는 1.41%로 와인을 제조하기에는 너무 높은 함량이었다. 알코올은 10.93-13.60% 범위였으며, 휘발산은 86.93-183.33% 범위로 나타났다. 가용성고형분은 7.03-9.07°Bx 범위로 개량머루와 왕머루가 높게 나타났다. 색도는 블랙썬, CB, 개량머루, MW52, MW55, MBA, WB, 왕머루가 90 ΔE 이상의 높은 색도를 보였지만, 캠벨얼리, 두 누리, 나르샤는 60-80 ΔE의 낮은 색도를 보였다. 유기산은 주석산과 사과산이 주로 나타났으며, 왕머루에서 주석산이(55.2%) 가장 많았으며, 개량머루에서 사과산이(59.7%) 가장 많은 함량으로 나타났다. 총 폴리페놀, 총 안토시아닌, 탄닌 함량은 개량머루, WB, 왕머루, CB 품종에서 높은 함량이 검출된 것을 확인하였다. 본 연구의 분석 데이터를 종합적으로 고려해볼 때, 개량머루와 CB품종이 국내 레드와인으로 개발가능성이 높은 것으로 판단된다. This study was conducted to investigate the quality of wine, produced from 11 different grape varieties. Black Sun, CB, Gaeryangmeoru, MW52, MW55, and Narsha with 0.6-0.8% total acids were good for wine. The total acid content of Wangmeoru wine was too high (1.41%). Black Sun, CB, Gaeryangmeoru, MW52, MW55, MBA, WB, and Wangmeoru showed excellent chromaticity (90dE or higher). Total polyphenols, total anthocyanin and tannin, contents were the highest in Gaeryangmeoru, WB, Wangmeoru, and CB and would be advantageous for wine aging. The results of this study deemed Gaeryangmeoru and CB to be suitable for red wine preparation.

노년기 여성의 건강체력에 관한 연구

양미란(Mi Ran Yang),김명(Myung Kim),김현수(Hyun Soo Kim) 한국발육발달학회 1996 한국발육발달학회지 Vol.4 No.1

The purpose of this study was to investigate the health-related fitness and its characteristic in the elder women. A number of physique and fitness measurements were collected from a group of 220 female volunteers(mean age 68.6±5.6 years). The health-related fitness i.e., cardiovascular fitness, muscular strength, and endurance, flexibility and body composition were measured. The correlation between age and each of health-related fitness variables and the correlation among the variables were analyzed by Pearsom Correlation coefficient. The difference among infra-age groups in the elderly women and each of health-related fitness variables was analyzed. Their height(151.0±9㎝) decrease by age(p$lt;.01), weight(57.1±7.5 ㎏) showed no significant change by aging. Percent (26.4±6.5 %) demonstrated declining trend with increasing age, but BMI(25.1±3.1), had no difference with age. Cardiovascular fitness was estimated by predicted. Maximal Oxygen Uptake( VO_2max) from a simplified questionnaire. VO_2max was 20.1㎎/㎏/min and significantly declined 0.6∼4.0㎎/㎏/min with age(p$lt; .01). Grip strength of right hand(21.9±4.9㎏) and left hand(22.5±4.9㎏), and flexibility(sit and reach ; 14.8±6.3㎝, trunk extension ; 21.5±8.6㎝) showed significantly decreasing with age(p<.01).

아버지의 직무스트레스와 양육태도가 양육참여도에 미치는 영향

양미란(Yang, Mi Ran),김은정(Kim, Eun Jung) 한국간호교육학회 2016 한국간호교육학회지 Vol.22 No.4

Purpose: This study investigated the effects of father’s occupational stress and rearing attitude on rearing participation. Methods: The participants of this study were 201 fathers who are raising children in J region. The data were collected by self-report using questionnaires from August to September, 2015. The data were analyzed using descriptive statistics. t-test, ANOVA, and Pearson correlation coefficient, Scheffe test, and stepwise multiple linear regression with the SPSS/WIN 21.0 program. Results: The total mean scores of occupational stress on the subjects were 40.98(±8.36), rearing attitude were 68.54(±7.18), rearing participation were 73.16(±11.34). The study showed that occupational stress is negatively correlated with rearing participation and rearing attitude positively correlated with rearing participation. Working style and rearing attitude were identified of rearing participation. Conclusion: A father’s rearing participation level was influenced by father’s attitude of caring children above all. In addition, fathers working styles were also a main factor. Therefore, it is necessary for fathers to learn rearing attitudes in a way that can develop a nursing intervention program to increase their rearing participation level.

디지털 영상 자료를 활용한 문화교육

양미란 ( Mi Ran Yang ) 한국디지털영상학회 2006 디지털영상학술지 Vol.3 No.1

거버넌스 참여주체별 인식차이 및 영향요인에 관한 연구

양미란(Yang, Mi Ran),강희용(Kang, Hee Yong),이명훈(Lee, Myeong Hun) 대한국토·도시계획학회 2015 國土計劃 Vol.50 No.4

진로 집단 상담 활동이 전문계 고등학생의 정의적 및 인지적 영역의 진로성숙도에 미치는 효과

양미란(Yang Mi-Ran) 한국진로교육학회 2008 진로교육연구 Vol.21 No.2

상업용 김치와 담금 배추김치의 발효에 따른 품질특성 변화

남동건,김세나,최용민,김영섭,양미란,한혜경,최애진,Nam, Dong-Geon,Kim, Sena,Choi, Youngmin,Jin, Yong-Xie,Yang, Mi-Ran,Han, Hye-Kyung,Choi, Ae-Jin 한국식품조리과학회 2017 한국식품조리과학회지 Vol.33 No.2

Purpose: The purpose of this study was to evaluate the folate contents and quality characteristics of commercial and fermented Kimchi and compare the correlation between folic acid and quality characteristics. Methods: The contents of total folate and quality characteristics were evaluated in 10 kinds of industrial and local Kimchi and nine kinds of other commonly consumed Kimchi. Changes in folate content and quality characteristics of Kimchi during 14 days of fermentation at $15^{\circ}C$ were compared. Results: Chungnam (L4) Kimchi had the lowest pH of 4.62, and acidity (0.57%) and salinity (3.26%) were highest compared to other areas. The content of total folate of D company (A) was the highest at $73.66{\mu}g/100g$. The content of total folate was significantly higher than those of Sesame leaf Kimchi (O9) and Young leafy radish Kimchi (O5) containing 65.77 and $62.82{\mu}g/100g$, respectively. The pH of fermented Kimchi decreased from 6.09 to 4.11 (p<0.05), and the acidity significantly increased (p<0.001) to 0.32-0.66%. Reducing sugar content decreased rapidly by 4 days and then slowly decreased (p<0.001). Total bacteria and lactic acid bacteria counts significantly increased (p<0.05) with fermentation period. Content of total folate was highest at $69.82{\mu}g/100g$ and $68.16{\mu}g/100g$ on days 0 and 2 of fermentation, after which it decreased to 77.6% at $15.61{\mu}g/100g$ on day 10 of fermentation. Conclusion: As a result, there was no definite trend regarding folate content in commercial Kimchi and other Kimchi. Young leafy radish, Chives, and Welsh onion Kimchi, which are rich in green leaves, are excellent folate source foods. The highest folate content of fermented Kimchi was identified on day 2 of fermentation. Therefore, it is recommended to use raw or immature Kimchi when using Kimchi as a folate source food.

콩의 종류 및 조리방법에 따른 단백질·아미노산 함량 변화

임정연,김상천,김세나,최용민,양미란,조인희,김행란,Im, Jeong Yeon,Kim, Sang-Cheon,Kim, Sena,Choi, Youngmin,Yang, Mi Ran,Cho, In Hee,Kim, Haeng Ran 한국식품조리과학회 2016 한국식품조리과학회지 Vol.32 No.5

Purpose: The objective of this study was to provide nutritional information (protein and amino-acid contents) of soybeans (Baktae, Seoritae, Huktae, and Seomoktae) with different cooking methods. Methods: Raw, boiled (in $100{\pm}15^{\circ}C$ of water for 4 hr), and fried (in a pan at $110{\pm}15^{\circ}C$ for $20{\pm}5min$) soybean samples were prepared. Contents of protein and amino acids were determined. Results: Protein content in raw Baktae, Seoritae, Huktae, and Seomoktae soybeans ranged from 361.0 to 386.8 mg/g. Protein contents differed according to cooking methods. They were higher in pan-fried beans (107.9-113.5%) than in raw or boiled soybeans (48.2-49.5%). A total of 18 amino acids were analyzed. Amino acid data sets were subjected to principle component analysis (PCA) to understand their differences according to soybean types and cooking methods. Bean samples could be distinguished better according to cooking method in comparison with bean types by principle component (PC1) and PC2. In particular, fried soybeans contained much higher levels of cystein. Other amino acids were the dominant in raw and boiled ones. On the other hand, the amounts of threonine, histidine, proline, arginine, tyrosine, lysine, tryptophan, and methionine were higher in raw bean samples than in cooked ones. Conclusion: The contents of amino-acids and proteins are more effected by different cooking methods in comparison with soybean types.

단고추 종류와 데침처리에 따른 영양성분 변화 및 잔존율 비교

김홍균,황진봉,김세나,최용민,김소민,한혜경,양미란,김행란,Kim, Honggyun,Hwang, Jin Bong,Kim, Se Na,Choi, Youngmin,Kim, So-Min,Han, Hye-Kyung,Yang, Mi-Ran,Kim, Haeng Ran 한국식품조리과학회 2016 한국식품조리과학회지 Vol.32 No.4

Purpose: To provide the nutritional information of sweet peppers, we have evaluated changes of nutrient content and retention rates by different sweet pepper types and blanching method. Methods: Four types of raw and blanched ($100^{\circ}C$, 30 sec) sweet peppers were prepared and their weight, nutrient content (3 water soluble vitamins, 10 minerals) and retention rates were analyzed. Results: The weight of blanched sweet peppers was decreased than that of raw sweet peppers. From the results of the two-way analysis, the type of sweet pepper had a greater influence than blanching method used on the thiamine, riboflavin, folate and vitamin C contents (but not niacin) (p<0.05). Red pimento contained the most thiamine (0.1 mg/100 g), riboflavin (0.16 mg/100 g), folate ($47.89{\mu}g/100g$) and total niacin (0.11 mg/100 g). Red paprika contained high levels of riboflavin (0.15 mg/100 g) and folate ($44.96{\mu}g/100g$). Orange paprika contained the highest vitamin C content (116.29 mg/100 g). In addition, the mineral content, with the exception of Se, was strongly influenced by the type of sweet pepper rather than the blanching method (p<0.001). The K content of sweet peppers was higher than other minerals. Overall, after blanching, high retention rates (over 70%) were observed in all types of sweet peppers. However, the retention rates of thiamin, vitamin C and Se showed lower levels (less than 70%). Conclusion: The vitamin and mineral contents depends more on the type of sweet pepper; although vitamin and mineral (except Se) contents showed some changes after blanching. Our results can be utilized to determine the effects of cooking processes on nutritional information.

송산그린시티 동측지구내 선진적인 스마트시티 구축기술에 관한 연구

강세연(Kang Sei Yeon),곽준근(Kwag Jun Keun),양미란(Yang Mi Ran),오현석(Oh Hyun Seok) 한국통신학회 2018 한국통신학회 학술대회논문집 Vol.2018 No.11

본 논문은 시민들의 Life Style변화에 대응하고 송산그린시티의 미래상을 달성하기 위해 기술과 주거,산업,관광레저 등 기능이 상호 효율적으로 융합된 환경친화적 첨단도시를 건설하기 위하여 스마트도시에 적합한 u-서비스 분야인 u-교통,u-방범,u-정보제공, u-상수도 및 초고속유선정보통신인프라 구축기술에 대하여 기술하기로 한다.