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- 저자 : 정지혜 ( Ji-hae Jeong ) (검색결과 4 건)
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반응표면분석법을 이용한 아로니아 식초 제조를 위한 발효조건 최적화
박희전,정소희,윤해훈,정지혜,송지영,Park, Hee-Jeon,Jeong, So-Hee,Yoon, Hae-Hoon,Jung, Ji-Hye,Song, Ji-Young 한국식품조리과학회 2014 한국식품조리과학회지 Vol.30 No.6
This study was conducted to determine the optimal conditions of acetic acid fermentation of aronia using the response surface methodology (RSM). Alcohol content of aronia wine was 13.1% after alcohol fermentation of aronia fruits. The optimal conditions of acetic acid fermentation were determined by five levels of initial aronia alcohol content, initial acetic acid content, and acetic acid bacteria, using the central composite design. The acetic acid yields, residual alcohol contents, pH, and color values (L, a, b) of acetic acid fermentation products were very significantly different ($p{\leq}0.01$), and were 26.34~57.82 g/L, 0.80~1.53%, 3.19~3.43, 47.58~71.00, 31.77~51.15, and 18.45~48.57, respectively. For the results, the optimal conditions of acetic acid fermentation of aronia were 7.78% of the initial alcohol concentration, 1.58% of the initial acetic acid, and 19.39% of the acetic acid bacteria.
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청소년 교정환자의 임상적 특성과 통제소재가 교정치료 협조도에 미치는 영향
성혜진 ( Hye Jin Seong ),정지혜 ( Ji Hye Jeong ),이소영 ( So Young Lee ),조미숙 ( Mi Suk Cho ),류혜겸 ( Hae Gyum Ryu ),권현숙 ( Hyeon Sook Kwun ),유병철 ( Byeng Chul Yu ) 한국치위생과학회 2016 치위생과학회지 Vol.16 No.1
Cooperation of the patients in orthodontic treatment is an essential element. This study examines the internal and external restriction factors and level of cooperation for orthodontic treatment of adolescent orthodontic treatment patients, and the factors that impart influence on the level of cooperation for orthodontic treatment. ‘Form for students’ among the indices of internal and external restrictions for orthodontics, which is an adaption of ‘Orthodontic Locus of Control Scale’ was used as survey tool, and ‘Reliability and Stability of the Orthodontic Patient Cooperation Scale’ was used as survey tool for the level of cooperation of orthodontic patients. As the result of examination of the effect of internal and external restriction factors on level of cooperation for orthodontic treatment by compensating the general characteristics in the multiple regression analysis, it was found that the level of cooperation for orthodontic treatment is higher for the patients who believe there is strong influence of external restrictions-patents-on the events that determines orthodontic treatment. In order to enhance the level of cooperation for orthodontic treatment of adolescent orthodontic patients, there is a need to assess the relationship between the patient and parents as well as the attitude or psychological state of the patients on orthodontic treatment.
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김희진 ( Hee-jin Kim ),박보영 ( Bo-yeong Park ),박은주 ( Eun-ju Park ),정지혜 ( Ji-hae Jeong ) 한국정보처리학회 2023 한국정보처리학회 학술대회논문집 Vol.30 No.2
본 연구는 기존의 점자 교육 및 번역 서비스의 한계를 극복하기 위해 16 가지의 다양한 번역 메커니즘과 문서 요약 기능을 제공하여 시각장애인의 학습자료의 접근성을 향상한다. 점역사의 번역 작업을 자동화하여 정확하고 빠른 점역 및 교정을 지원한다. 음성파일을 제공하여 시각장애인의 학습 시간을 단축할 수 있다. E-yes 는 시각장애인의 학습 효율을 높이고 학습자료 접근성 개선을 목적으로 한다.
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홍성민(Sung-Min Hong),문현실(Hyun-Sil Moon),이주혜(Ju-Hye Lee),이해인(Hae-In Lee),정지혜(Ji-Hye Jeong),이미경(Mi-Kyung Lee),서권일(Kwon-Il Seo) 한국식품영양과학회 2012 한국식품영양과학회지 Vol.41 No.7
남아도는 오이의 활용도 및 그 부가가치를 높이기 위하여 오이 식초를 제조한 후 이화학적 성분을 분석하고, 항산화 및 숙취해소 효능과 같은 기능성을 조사하였다. 초기당도를 15°Brix가 되도록 조절하여 25℃에서 알코올 발효하였을 때, 발효 6일째에 7.8%의 최대 알코올 함량을 얻었으며, 이를 다시 30℃에서 12일간 초산발효 하여 산도 5.8%의 식초를 얻었다. 오이 식초의 주요 유리당은 glucose 및 fructose로 그 함량은 각각 3,067.26 및 395.73 ㎎%였고, 주요 유기산은 acetic acid 및 succinic acid로 그 함량은 각각 4410.5 및 841.11 ㎎%이었다. 오이 식초의 유리아미노산 총 함량은 181.45 ㎍/㎖이었고, 이 중 citrulline, valine, aspartic acid, asparagine 및 ornithine이 주된 아미노산이었으며, 무기성분은 K, Ca, Mg와 같은 알칼리성 원소를 다량 함유하고 있는 것으로 나타났다. 또한 DPPH, ABTS? 라디칼 소거능, 환원력 및 β-carotene bleaching과 같은 실험방법을 통해 오이 식초의 항산화 활성을 측정한 결과 높은 활성을 나타내었으며, 오이 식초의 주요 항산화 활성성분인 폴리페놀의 함량은 40.14 ㎎/100 ㎖이었다. 한편, 오이 식초는 급성으로 알코올을 투여한 흰쥐의 간조직 중 알데히드 탈수소효소활성을 높임으로써 혈장 중 아세트알데히드 농도를 효과적으로 낮추었다. 따라서 본 연구결과를 통해 오이를 주원료로 하여 제조한 오이 식초는 상당한 항산화 및 숙취해소 효과가 있는 것으로 판단되며, 이를 기능성식품 소재로 활용이 가능하리라 생각된다. This study was performed to develop functional vinegar by using cucumbers through two stages of fermentation. The alcohol content was maximized (7.8%) after 6-days of alcohol fermentation at 25℃ by adjusting the initial sugar concentration to 15°Brix, and vinegar with an acidity of 5.8% was obtained after 12-days of acetic acid fermentation at 30℃. The major sugars in the produced vinegar were glucose and fructose, which were present in concentrations of 3,067.26 and 395.73 ㎎%, respectively. The major organic acids were acetic acid and succinic acid, which were present in concentrations of 4,410.5 and 841.11 ㎎%, respectively. The total free amino acid content of the cucumber vinegar was 181.45 ㎍/㎖ and citrulline, valine, aspartic acid, asparagine, and ornithine were the major amino acids. The inorganic components included various alkaline elements, such as K, Ca, and Mg. In addition, experimental methods to assess the DPPH and ABTS? radical-scavenging ability, reducing power, and β-carotene bleaching activity showed that the cucumber vinegar had strong antioxidant properties. The total polyphenol content, which are the major components responsible for the antioxidant activities of the cucumber vinegar, was 40.14 ㎎/100 ㎖. The cucumber vinegar showed significantly higher hepatic aldehyde dehydrogenase activity when compared to the alcoholic control (negative) and the marketing drink (positive), resulting in decreased plasma acetaldehyde concentrations in rats. These results demonstrate that cucumber vinegar possesses antioxidant properties and holds great promise for use in preventing hangovers.
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