Ta₂₀Nb₂₀V₂₀W₂₀Ti₂₀ 하이엔트로피 합금의 미세조직 및 기계적 특성에 미치는 밀링 시간의 영향

송다혜,김영겸,이진규,Song, Da Hye,Kim, Yeong Gyeom,Lee, Jin Kyu 한국분말야금학회 2020 한국분말재료학회지 (KPMI) Vol.27 No.1

In this study, we report the microstructure and characterization of Ta₂₀Nb₂₀V₂₀W₂₀Ti₂₀ high-entropy alloy powders and sintered samples. The effects of milling time on the microstructure and mechanical properties were investigated in detail. Microstructure and structural characterization were performed by scanning electron microscopy and X-ray diffraction. The mechanical properties of the sintered samples were analyzed through a compressive test at room temperature with a strain rate of 1 × 10^-4 s^-1. The microstructure of sintered Ta₂₀Nb₂₀V₂₀W₂₀Ti₂₀ high-entropy alloy is composed of a BCC phase and a TiO phase. A better combination of compressive strength and strain was achieved by using prealloyed Ta₂₀Nb₂₀V₂₀W₂₀Ti₂₀ powder with low oxygen content. The results suggest that the oxide formed during the sintering process affects the mechanical properties of Ta₂₀Nb₂₀V₂₀W₂₀Ti₂₀ high-entropy alloys, which are related to the interfacial stability between the BCC matrix and TiO phase.

옥상 녹화 시스템의 냉난방부하 절감 효과 분석

송다혜(Da Hye Song),박정하(Jung Ha Park),박진철(Jin Chul Park) 대한설비공학회 2013 대한설비공학회 학술발표대회논문집 Vol.2013 No.11

The goal of this study was to analyze on heating and cooling load reuction effects when applying green roof systems in buildings, and simualtion on heating and cooling load coducted depending on thickness of soil layer. the research results can be summarized as follows. 1) When applying green roofs on the top of the building, Cooling load reduced from 0.35% to 3.78%. 2) when thickness of soil layer was 100mm, Heating and cooling load reduction was found to be most effective. Therefore, thick soil layer does not help reduce the load, it is judged that install the proper thickness of the roof is required. 3) When applying roof ventilation, ventilation measures in planning appropriate consideration should also be needed.

밀가루를 대체한 다양한 종류의 쌀가루 머핀의 품질특성 및 항산화 효과

송다혜(Da Hye Song),김경지(Gyeong-Ji Kim),김지형(Ji Hyeong Kim),서혜령(Hae Ryoung Seo),김서강(Seo Gang Kim),윤진아(Jin A Yoon),정강현(Kang Hyun Chung),안정희(Jeung Hee An) 한국식품과학회 2017 한국식품과학회지 Vol.49 No.5

밀가루를 대체하여 백미, 흑미, 홍국 분말을 첨가한 머핀의 품질특성 및 항산화를 측정하기 위하여 쌀 분말 50%를 첨가하여 머핀을 제조하였다. 머핀의 pH는 밀가루 머핀에서 가장 높았으며 홍국 머핀에서 낮은 경향을 보였다. 머핀의 높이 및 부피는 밀가루 머핀에서 가장 높았고, 부피는 백미, 흑미, 홍국 머핀 순으로 감소했다. 색도 측정 결과 명도값은 밀가루 머핀에서 가장 높았으며 흑미와 홍국 머핀에서 낮은 수치를 보였다. 적색도는 홍국 머핀에서 가장 높았으며 밀가루 머핀과 백미 머핀에서 가장 낮은 수치를 보였다. 황색도는 밀가루 머핀과 백미 머핀에서 유사했으며 홍국과 흑미 머핀 순으로 낮은 수치를 나타냈다. 텍스처를 측정한 결과, 탄력성과 응집성은 군 간의 유의적 차이가 나타나지 않았으며 검성과 씹힘성은 홍국 머핀에서 가장 높은 값을 나타내어 홍국의 첨가가 머핀의 쫀득거리는 맛을 강화한 것이라고 보이며 홍국 머핀의 씹힘성 증가는 밀가루를 대체하여 글루텐 저하와 아밀로스를 증가시키는 것으로 보인다. DPPH 라디칼 소거 활성과 SOD 활성 측정 결과는 홍국과 흑미 머핀이 밀가루 머핀에 비해 높게 나타났으며, ABTS 라디칼 소거 활성 측정 결과, 백미와 홍국 머핀에서 높은 항산화 활성을 보였다. 이러한 결과는 머핀 제조 시 밀가루를 백미, 흑미, 홍국 분말을 이용하여 대체 할 수 있으며 좋은 기능성 식품으로서 역할을 할 것임을 보여주었다. This study investigates the quality characteristics and antioxidant activities of muffins prepared using various kinds of rice powder. Muffins were prepared by adding 50% white rice, black rice or red yeast rice powders, thereby replacing wheat flour in the basic formulation. Wheat flour muffins had the maximum height and volume. The lightness value of black rice and red yeast rice muffins was lower than that of the wheat flour muffins. Redness was the highest for red yeast rice muffins. The 1,1-diphenyl-2-picrylhydrazy (DPPH) radical scavenging and superoxide dismutase (SOD)- like activities activity of black rice and red yeast rice muffins were higher than those of the wheat flour muffins. The 2,2- azino-bis-(3-ethyl-benzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity of red yeast rice muffin was also higher than that of the wheat flour muffins. Thus, the black and red yeast rice powders can be effectively used as functional ingredients in bakeries due to their antioxidant activities.

의료 인공지능의 임상 적용에 대한 동향 연구

송다혜(Song Da Hye),이연준(Lee Yeon Joon) 한국통신학회 2023 한국통신학회 학술대회논문집 Vol.2023 No.2

커뮤니케이션 강화를 위한 오피스 공용공간 디자인 사례 연구

송다혜(Song, Da Hye),김연정(Kim, Yeon Jung) 한국디자인문화학회 2016 한국디자인문화학회지 Vol.22 No.1

최근의 기업들은 사회구조가 빠르게 변화함에 따라 보다 창의적이고 순발력 있는 발상이 가능한 커뮤니케이션을 요구하고 있다. 그에 따라 업무공간의 형태도 조직원에게 새로운 활력을 불어넣고 팀워크를 강화할 수 있는 공간으로 변화하고 있는 추세이다. 사전연구에 의하면 창의적인 커뮤니케이션은 조직원들이 자유롭게 만나고 휴식하는 공간에서 더욱 활발하게 일어나며, 이는 곧 기업의 혁신으로 이어진다는 것이다. 따라서 본 연구는 다양한 이론적 배경과 사례분석을 통해 커뮤니케이션 강화를 위한 공용공간의 역할 및 중요성을 탐색하였다. 이를 위해 본 연구에서는 문헌 조사를 통해 현대업무공간의 형태 및 커뮤니케이션 방법의 변화를 살펴보았고, 사례분석을 통해 공용공간에서의 커뮤니케이션 효과를 분석하고 적합한 디자인방법을 탐색해 보았다. 주요 연구결과는 다음과 같다. 첫째, 공용공간은 조직원간의 상호작용을 원활하게 하고 공간에서의 커뮤니케이션 흐름을 유동적으로 만들기 위해 개방성을 가져야 한다. 둘째, 공용공간은 구성원들의 흥미를 유발하고 독창성 있는 사고와 감각을 일깨우기 위한 유희성을 가져야 한다. 셋째, 공용공간은 조직원들로 하여금 공간에 대한 안정감을 이끌어 내고 쾌적한 환경을 제공하여 업무에 대한 신선한 활력을 불어넣을 수 있도록 자연친화적이어야 한다. 본 연구의 결과를 통해 조직원들의 창조적 사고와 업무능률 향상을 위해 기업들이 커뮤니케이션 강화를 목적으로 한 공용공간 디자인에 주목하고 있음을 파악하였고, 공용공간의 디자인 방법들은 조직원들의 어매니티를 우선으로 생각하는 인간적인 디자인임을 알 수 있었다. 이를 기반으로 잘 디자인 된 공용공간은 조직 커뮤니케이션을 활성화 시키며 업무능력 향상과 기업의 이미지 제고에 큰 영향을 미칠 수 있으므로 기업은 변화하는 오피스 환경에 발맞춰 디자인을 기획해야 하며, 이는 더 나아가 창조경제의 실현을 가능케 하는 기반이 될 것으로 기대한다. As the structure of community has rapidly changed, the recent companies also require the creative opinions and agile communications. Accordingly, the office space is also tend to evolve into the place where the members can achieve the vitality and teamwork, which breaks the traditional. In previous literatures, the creative opinions are more actively inspired in freely accessible and resting spaces, and it leads to the corporate innovations. Therefore, this study is focused on proving the role and importance of communal space in the communication reinforcement based on various theories and case studies. We study the previous literatures to examine the degree of changes in the modern office spaces and its roles in communications. Based on the case analysis, we investigate the effect of communal space in communication reinforcement and discover the effective design method. The results can be summarized as follows. At first, the communal space should own the openness which elevates the interactions among the members and communication flows. Secondly, the communal space should include the amusement which promotes the interests of members and their creative thinking. Lastly, the communal space should be environment-friendly which draws the members’ comforts in space and charges the refresh energy for working members by providing the pleasant environment. In conclusion, we find that the most of company are paying high attention to the design of communal spaces for communication reinforcement in the perspective of creative innovations and work efficiency; the method for effective communal space aims the humain aspects by achieving the amenities of members. A well-designed communal space can advocate the group communication, business ability, and corporate image. Thus, a company should design the office space in accordance with the changing office environment, and it can be the milestone of the company to realize the creative economy.

라텍스 장갑의 세척 방법에 따른 세균 감소율 측정

양송이 ( Song Yi Yang ),오정민 ( Jeong Min Oh ),송다혜 ( Da Hye Song ),송보람 ( Bo Ram Song ),강명진 ( Myung Jin Kang ),이명선 ( Myung Sun Lee ),손가연 ( Ga Yeon Son ),오상환 ( Sang Hwan Oh ) 한국치위생학회(구 한국치위생교육학회) 2014 한국치위생학회지 Vol.14 No.4

Objectives : Latex gloves hygiene is the most effective method to prevent infection of microorganisms and to reduce the incidence of cross infections. The aim of this study was to compare the bacteria reduction ratio of cleansing with water, liquid soap and alcohol gauze. Methods : The left side glove was the control group and the right side was the experimental group. The experimental group washed hand with water, soap, and alcohol gauze. The hand plate was inoculated by the hand and inoculated for 24 hours in 35℃. Results : Washing with water showed that CFU of control group was 1116.9 and that of experimental group was 302.8. Hand washing by water reduced 74.3% of bacteria. Liquid soap revealed that CFU of control group was 619.9 and that of experimental group was 8.3. Hand washing by liquid soap reduced 97.5% of bacteria. Alcohol gauze included 875.2 CFU in control group and 5.8 CFU in experimental group. Washing by alcohol gauze reduced 99.5% of bacteria. Conclusions : Based on the results, the most effective latex gloves cleansing method was recommended as the standardized hand washing with the liquid hand soap and alcohol gauze. The results can be used to improve training strategies for enhancing glove hygiene practice in dental clinic.

당 침지액 농도에 따른 건조 둥근 마의 품질 특성 및 항산화 효과

조혜민 ( Hye Min Jo ),김희영 ( Hee Young Kim ),허유정 ( Yoo Jeong Heo ),송다혜 ( Da Hye Song ),김경지 ( Gyeong-ji Kim ),김인수 ( In-su Kim ),윤진아 ( Jin-a Yoon ),정강현 ( Kang-hyun Chung ),안정희 ( Jeong Hee An ) 한국식품영양학회 2017 韓國食品營養學會誌 Vol.30 No.6

This study was investigated the quality characteristics and antioxidant of dried Dioscorea bulbifera with various pre-soaking concentrations of oligosaccharide. Dioscorea bulbifera are prepared by additions of 0, 4, 6, 8 and 10% oligosaccharide solution, and dried at 50℃. The effects of pre-soaking percent of Dioscorea bulbifera slices were evaluated by the moisture, soluble solid, pH, titratable acidity, color, browning degree, texture, antioxidant activities and sensory test. According to the percent of pre-soaking oligosaccharide solution was increased, the moisture was increased but soluble solids and titratable acidity were decreased. With respect to the result of colors, Dioscorea bulbifera slices that underwent the 10% pre-soaked process (85.86%) were lighter than control (73.88%). However, the redness and yellowness scores were the lowest than control. The springiness and cohesiveness of texture showed no significant differences among all groups. Gumminess and chewiness of texture results were increased according to per-soaking concentration increase. Also the polyphenol, flavonoid and DPPH (α, α-diphenyl-β-picrylhydrazyl) and ABTS [2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)] radical scavenging activities were significantly increased with increasing immersion concentration. The Dioscorea bulbifera slices supplemented with 6% pre-soaking oligosaccharide solution treatment showed the highest total sensory score. The results of our study indicated that when pre-soaking oligosaccharide solution is used to immerse the Dioscorea bulbifera slice, it has browning inhibition and antioxidant effect.

건조방법을 달리한 늙은 호박의 품질 특성 및 항산화 효과

허유정,김경지,송다혜,윤진아,정강현,안정희,Hur, Yoo Jeong,Kim, Gyeong-Ji,Song, Da hye,Yoon, Jin-A,Chung, Kang-Hyun,An, Jeung Hee 한국식품영양학회 2018 韓國食品營養學會誌 Vol.31 No.6

The objective of this study was to determine the effects of drying methods on the quality characteristics and antioxidant activities of pumpkin (Cucurbita moschata Duch.). Pumpkins were dried naturally ($25^{\circ}C$), hot-air drying ($60^{\circ}C$), and throgh freeze drying ($-40^{\circ}C$) methods. The moisture activities were highest in the freeze dried group. The soluble solid showed no significant differences among all groups. The pH was highest in the freeze dried group. The L values were increasing in freeze dried group, whereas the b values were increased in hot-air dried group. The free sugar was highest in freeze dried group. The DPPH radical scavenging activity of hot-air dried group was higher than those of the other groups. The ABTS radical scavenging activities were highest with hot-air dried group and freeze dried group. It was established that hot-air dried group is the most effective drying method for the production of high quality dried pumpkin.

대전 일부 치위생학과와 간호학과 재학생 및 졸업생의 전공과 업무 만족도 비교

백성민 ( Seong Min Baek ),송다혜 ( Da Hye Song ),박진슬 ( Jin Seul Park ),배정연 ( Jeong Yeon Bae ),정원석 ( Won Seok Jeong ),황수정 ( Soo Jeong Hwang ) 한국치위생과학회 2013 치위생과학회지 Vol.13 No.4

Although dental hygiene has haven a special domain of knowledge and its own business territory, people have misunderstandings about dental hygienists as nurses or nirses` aides in Korea. Inadequate knowledge could make negative results for university applicants to choose department of dental hygiene. This study was aimed to compare major and job satisfaction of students and graduates in dental hygiene and nursing for objective comparison and suggestion for dental hygiene. The subjects were 98 dental hygiene students, 113 nursing students, 53 dental hygienists, and 53 nurses by convenience sampling in Daejeon. The questionnaire consisted of satisfaction of college life, social identity, career path and job. ANOVA with Tukey post-hoc analysis was used with SPSS 20.0 program. Although dental hygiene students scored lower than nursing students in satisfaction of college life, social identity, career path and job, dental hygienists, nurse and dental hygiene students didn`t have different satisfaction of job. Dental hygienists scored the lowest in relation with clinical work and major curriculum, and sexual discrimination. Nurses scored the lowest in working condition and salary. Dental hygienists and dental hygiene students had lower scores in information and advice of career path, entrance to graduate school, stable work, family`s pride of my major, social position and so on. We suggested the community of dental hygiene should try to promote dental hygienists to public, the community of dentists should give the stable working condition, and the department of dental hygiene should improve the major curriculum to relate with clinical work.

저분자녹각콜라겐의 피부건강 증진 효과

구본철(Boncheol-Leo Goo),송다혜(Da-Hye Song),최유진(Yu-Jin Choi),오교녀(Kyo-nyeo Oh),오둘리(Dool-Ri Oh),홍지애(Ji-Ae Hong),김은정(Eun-Joung Kim) 한국생약학회 2023 생약학회지 Vol.54 No.4

Skin aging is caused by structural changes in the extracellular matrix (ECM) due to internal and external factors. It is characterized by decreased skin moisture, increased skin roughness, increased skin wrinkles, and decreased skin elasticity. In this study, Elastase and Collagenase inhibitory activities and SOD, CAT, and GSH-Px activities were confirmed in HaCaT cells, and Collagen-I content and skin elasticity were also confirmed in response to UVB irradiation in HR-1 hairless mice. In addition, a double-blind, randomized, placebo-controlled study was conducted on the effects of oral administration of NP-2007 in 84 women. In the group that consumed NP-2007 or placebo, the amount of skin moisture, trans-epidermal water loss (TEWL), mass of skin keratin, skin asperity (Ra, Rz), eye wrinkle, and skin elasticity were checked. Compared to the placebo group, significant changes were confirmed at all-time points after 6 and 12 weeks of intake. This study was investigated the potential of oral administration of NP-2007 as a functional food material that improves skin.