초크랄스키 공정에서 결정 - 용융액 계면의 형태에 관한 수치해석적 연구

오현정,정자훈,강인석 ( Hyun Jung Oh,Ja Hun Jeong,In Seok Kang ) 한국화학공학회 1995 화학공학의이론과응용 Vol.1 No.1

흡연이 치은혈류량에 미치는 영향

오현정,박병기,신광용,한경윤,김병옥,Oh, Hyun-Jeong,Park, Byung-Ki,Shin, Kwang-Yong,Han, Kyung-Yoon,Kim, Byung-Ock 대한치주과학회 2000 Journal of Periodontal & Implant Science Vol.30 No.2

Recent studies have demonstrated that smoking may be one of the most significant risk factors in the development and progression of periodontal disease. Reports have indicated that smoking causes gingival blood flow to be decreased. However, studies on the effects of smoking on gingival blood flow have yielded contradictory results. The purpose of the present study was to determine the effect of smoking on gingival blood flow. One hundred volunteers(fifty non-smokers and fifty smokers) with good general and periodontal health, aged twenties(non-smoker : 22-29 years, mean=25.36, smoker : 23-29 years, mean=26.64) were selected. Laser Doppler flowmetry (floLAB, Moor Instruments Ltd., England) was applied to measure the gingival blood flow of interdental papilla, marginal gingiva, attached gingiva and alveolar mucosa of left and right upper lateral incisors. In smokers, following an overnight abstinence from smoking, gingival blood flow was measured before smoking, immediately after smoking, 1-, 2-, 3-, 4-, 5- and 6- hour after smoking from 9 a.m. to 3:30 p.m. The difference of blood flow in each tissue of non-smokers and that of each measuring time and each tissue of smokers were statistically analyzed by one way ANOVA and Tukey test. And the difference of blood flow between smokers and nonsmokers in each tissue was statistically analyzed by t-test. The results were as follows : 1. Mean blood flow was highest in alveolar mucosa, followed by interdental papilla, attached gingiva and marginal gingiva in both smokers and nonsmokers. There was a statistically significant difference in each tissue(p<0.05) . 2. There was no consistent result between mean blood flow before smoking in smokers and that of nonsmokers in each tissue. 3. There was a statistically significant difference between gingival blood flow at measuring time point and gingival blood flow of smokers in each tissue(p<0.05). The present study suggested that smoking could alter the gingival blood flow, thus might be partly contributed to periodontal destruction.

패션브랜드 판매원의 내적특성이 판매 중심직무에 미치는 영향에 관한 연구

오현정,Oh, Hyun-Jeong 대한가정학회 2021 Human Ecology Research(HER) Vol.59 No.3

The purpose of this study was to reveal the effects of internal characteristics, such as fashion involvement, personality characteristics, and customer orientation of fashion brand salespeople on the core sales tasks, and how the core sales tasks and internal characteristics differ depending on differences in the way salespeople are remunerated. The data were collected as a questionnaire to fashion brand salespeople in Gwangju from September to October 2020. Using 235 responses, the data were analyzed with SPSS 21.0 for frequency analysis, reliability analysis, t-test, factor analysis, and regression analysis. The research results were as follows. First, fashion involvement comprises factors such as 'fashion passion and sense'and 'fashion trend interest', and the greater the 'fashion passion and sense', the better the 'sales management'and 'customer relationship management'jobs. Second, 'esthetic openness', 'responsibility' and 'extroversion' of the big five personality characteristics have a positive impact on 'sales management' and 'customer relationship management' tasks. Third, customer orientation comprises factors such as 'customer-centric understanding'and 'gain customer trust', the greater the customer-orientation, the better the 'sales management'and 'customer relationship management'tasks. Fourth, according to the position of the salesperson, the group of professional salespeople at manager level had high responses in core sales tasks, fashion involvement, customer orientation, and characteristics such as 'agreeableness', 'esthetic openness', and 'responsibility'.

외식관련 SNS 이용 속성이 소비자의 외식동기, 외식만족도 및 삶의 질에 미치는 영향

오현정,윤지영,정희선,Oh, Hyun-Jung,Yoon, Jiyoung,Jeong, Hee Sun 한국식품영양학회 2014 韓國食品營養學會誌 Vol.27 No.6

The object of this study was to employ effective marketing methods using SNS by determining how food-related SNS usage characteristics have influence on dine-out motivation and restaurant satisfaction and how this affects people's quality of lie. Survey respondents were men and women who have had used some kinds of food-related SNS. The survey included general characteristics of respondents, food-related SNS usage characteristics, dine-out motivation, restaurant satisfaction, and food-related quality of life. Food-related SNS usage characteristics were divided into convenience, effective time-spending, and informative; Dine-out motivation was sorted into entertainment motivation and social motivation by factor analysis. Analysis of the connections between the variables by AMOS showed that among food-related SNS usage characteristics, convenience did not have a significant influence on either entertainment or social motivation. Informative had a positive effect on entertainment motivation (p<0.05), but not on social motivation. On the other hand, effective time-spending through food-related SNS had an impact on both entertainment (p<0.001) and social (p<0.05) motivation. Moreover, the effect of dine-out motivation on restaurant satisfaction showed that entertainment motivation (p<0.05) and social motivation (p<0.01) both have significant influences on restaurant satisfaction. Also, restaurant satisfaction turned out to affect quality of life (p<0.05). As a result of this study, the usage of food-related SNS did not directly influence customers' restaurant satisfaction and quality of life; (p<0.05). As a result of this study, the usage of food-related SNS did not directly influence customers' restaurant satisfaction and quality of life; however, it had an impact on dine-out motivation and gain pleasure of dining out and help improve the quality of life in the long run; thus, it is believed that marketing strategies thorough SNS by restaurant industry are required.

지속가능발전교육에 관한 사회환경교육 전문가의 인식 유형

오현정 ( Oh¸ Hyun Jeong ),홍성두 ( Hong¸ Sung Doo ) 서울교육대학교 초등교육연구원 2021 한국초등교육 Vol.32 No.3

본 연구에서는 어떤 현상에 대한 개인의 가치, 인식, 태도 등을 근거로 사람들의 인식을 유형화하는 연구방법인 Q 방법론적 접근을 통해 지속가능발전교육에 관한 사회환경교육 전문가의 인식 유형과 그 특징을 분석하고 앞으로의 지속가능발전교육에 대한 시사점을 얻고자 하였다. 이를 위해서 41개의 Q 표본을 작성하고, 사회환경교육 전문가 42명을 대상으로 Q 표본을 분류한 후 후속 면담 및 심층 면담을 진행하였다. 자료처리 단계에서는 QUANL PC Program을 활용하였고, 연구 결과로 3가지 인식 유형을 도출하였다. 제1유형인 ‘가치 연계 지식 추구형’은 현실과 연계된 지속가능발전교육을 평생학습 차원으로 지역사회와 연계해서 활성화하려고 노력을 하며 환경영역 뿐만 아니라 사회, 경제 영역에 대한 관심이 크고 사회환경교육에서 적극적으로 지속가능발전교육을 실행하려고 하는 의지가 강한 유형이었다. 제2유형인 ‘규범 연계 태도 추구형’은 지속가능발전교육의 교육 영역 중에서 환경교육이 가장 중요하며 환경교육을 중심으로 협력과 소통을 통해서 지속가능발전교육을 실행할 수 있다고 인식하고 있었다. 제3유형인 ‘신념 연계 행동 추구형’은 지속가능발전교육이 사회환경교육 보다는 학교환경교육에 더 적합하다고 인식하고 생활 속에서의 실천 즉 환경행동에 대해 아주 중요하게 생각하며 이를 위해서 전체적인 교육시스템의 검토와 변혁이 필요하다고 하였다. 또한 이 세 유형 모두 ‘효과적인 지속가능발전교육을 위해서는 학교와 사회 두 영역 특히 지역사회와의 협력이 아주 중요하다’고 인식하고 있었다. 이를 바탕으로 생각해볼 때, 지속가능발전교육에 대한 각 지자체 구성원들의 인식변화를 위한 노력과 함께 지역사회와의 연계를 바탕으로 교육 시스템 전반에서의 총체적인 접근을 통해 평생 학습차원의 생애주기별 지속가능발전교육이 실행된다면 생활 속 실천을 통한 지속적인 환경행동이 이루어지고 이를 통해서 지속가능발전목표가 달성될 수 있다고 결론지을 수 있다. This study analyzed the types and characteristics of social environmental education experts on Education for Sustainable Development through a Q methodological approach that typifies people's perceptions on the basis of individual values, perceptions, and attitudes. To this end, 41 Q samples were prepared, the Q samples were classified for 42 experts in social environmental education, and subsequent interviews and in-depth interviews were conducted. During the data processing phase, the QUANL PC Program was utilized, and three recognition types were derived as a result of the study. The first type, "value-linked knowledge-seeking" is a type that tries to activate Education for Sustainable Development linked to reality in connection with the community at the level of lifelong learning, has a strong interest in social and economic areas, and is willing to actively implement Education for Sustainable Development in social environmental education. The second type, Norm-linked Attitude Pursuit, recognizes that environmental education is the most important among the educational areas of Education for Sustainable Development and that Education for Sustainable Development can be implemented through cooperation and communication. The third type, "faith-linked action-seeking type," recognizes that Education for Sustainable Development is more suitable for school environmental education than social environmental education, and thinks that environmental behavior is very important. In addition, experts in social environmental education recognize that "cooperation with schools and society, especially the community, is very important for effective Education for Sustainable Development." It can be concluded that sustainable development goals can be achieved through continuous environmental action throughout life if Education for Sustainable Development is implemented based on the overall approach of local government members to change their perception of Education for Sustainable Development.

연구논문 : 이방인 뉴요커의 본질적 의미에 대한 현상학적 연구-패션디자이너와 광고디자이너를 중심으로-

오현정 ( Hyun Jeong Oh ) 한국의류학회 2015 한국의류학회지 Vol.39 No.6

This phenomenological study is to understand the meaning and essence of experience from the perspective of a New Yorker. Participants were 11 Korean single women around 30 years old who work as fashion designers or advertising designers living and working in New York. Data were collected from November, 2013 to February, 2014, and one-to-one in-depth interviews were performed for data collection. Data analysis used the descriptive phenomenological method proposed by Giorgi. Phenomenological research is useful to understand the meaning of the experience for select cases and is used as an epoch and free variation method. The study results were identified from 70 common meanings to 14 exposed themes and 4 essentially themes from a gentile New Yorker``s experience. The 4 essential themes were as follows. 1) Self-realization at the highest stage, 2) Indulge in the advanced culture of affluence and freedom, 3) Collapsing every day in depressed foreign workers, and 4) Becoming a rootless gentile New Yorker.

보문 : 소비자가치 변인들의 관계와 의복정보탐색행동

오현정 ( Hyun Jeong Oh ),이선경 ( Seon Kyung Rhee ) 韓國衣類學會 2007 한국의류학회지 Vol.31 No.3

효모 종류에 따른 참다래 와인의 발효 및 숙성 중 품질 변화

오현정(Hyun-Jeong Oh),임상빈(Sang-Bin Lim) 한국식품영양과학회 2017 한국식품영양과학회지 Vol.46 No.4

국내산 참다래 와인의 고품질화 방안으로 제주도에서 육성된 참다래 품종인 제시골드와 제시스위트를 대상으로 참다래 와인 제조에 적합한 2종의 효모를 이용하여 저온 발효 숙성한 참다래 와인의 품질 특성을 비교 분석하였다. 총산도는 발효 초기에 제시스위트와 제시골드가 각각 0.94%와 1.22%였으나 발효가 진행됨에 따라 조금씩 증가하여 발효 6일에는 각각 1.49%와 1.26%로 가장 높은 값을 나타내었으며 균주별로는 차이가 없었다. 에탄올 함량은 발효 4일부터 급격히 증가하였으며 발효 12일에는 제시스위트의 S. bayanus Lalvin 발효액이 10.2%로 가장 높은 함량을 나타내었고, 제시스위트의 S. cerevisiae Fermivin 발효액이 9.2%, 제시골드의 Lalvin과 Fermivin 발효액이 각각 9.4%와 9.4%였다. 가용성 고형분 함량은 참다래 품종과 효모 종류에 관계없이 비슷한 변화를 보였는데, 발효 초기에 약 24.8°Brix로 발효가 진행됨에 따라 서서히 감소하였으며 발효 6일 후에 약 9.7°Brix로 가장 낮은 값을 나타내었다. 총페놀 함량은 발효 시작 전에 제시스위트(1,127 mg/L)가 제시골드(848 mg/L)보다 1.32배 높았으며, 발효기간 동안에는 발효 6일 후 급격히 감소하였다가 발효 12일까지 다소 증가하는 경향을 나타내었다. 숙성기간 동안에도 숙성 30일 후 증가하였다가 숙성 120일까지 거의 일정한 값을 유지하였다. 본 연구 결과 효모 종류에 따른 참다래 와인의 품질 특성은 다소 유사한 경향을 보였으나 참다래 품종별로는 차이를 보였으며, 에탄올 함량과 총페놀 함량에 있어서 제시스위트 품종으로 발효한 와인의 품질이 우수하였다. Kiwifruit wine was prepared with the domestic new cultivars ‘Jecy Sweet’ and ‘Jecy Gold’, and quality characteristics were investigated during fermentation with Saccharomyces bayanus Lalvin and Saccharomyces cerevisiae Fermivin and aging for 120 days at 15°C. Total acidities were 0.94% and 1.22% for ‘Jecy Sweet’ and ‘Jecy Gold’ at the beginning, respectively, and increased gradually during fermentation; highest acidities were 1.49% and 1.26%, respectively, on the 6th day of fermentation regardless of yeast strain. Alcohol content increased greatly from the 4th day of fermentation and was highest (10.2%) in ‘Jecy Sweet’ fermented by S. bayanus Lalvin, followed by 9.2% in ‘Jecy Sweet’ fermented by S. cerevisiae Fermivin and 9.4% in ‘Jecy Gold’ fermented by Lalvin and Fermivin on the 12th day of fermentation. Soluble solid content was 24.8°Brix at the beginning and decreased gradually during fermentation. The lowest soluble solid content was 9.7°Brix on the 6th day of fermentation regardless of kiwifruit cultivar and yeast strain. Total phenols in ‘Jecy Sweet’ (1,127 mg/L) were 1.32-fold higher than those in ‘Jecy Gold’ (848 mg/L) and decreased greatly until the 6th day of fermentation, after which they increased slightly until the 12th day of fermentation. During aging, total phenols increased until the 30th day and were maintained for 120 days. Quality characteristics of kiwifruit wines were similar between the two yeast strains but were different between kiwifruit cultivars. Contents of ethanol and total phenolics were higher in ‘Jecy Sweet’ wine than in ‘Jecy Sweet’ wine.

고화방지제의 첨가가 참다래 동결건조분말의 물리화학적 특성에 미치는 영향

오현정(Hyun Jeong Oh),임자훈(Ja Hun Lim),이주연(Ju Yeon Lee),오영주(Young Ju Oh),임상빈(Sang Bin Lim) 한국조리학회 2014 한국조리학회지 Vol.20 No.1

Two kinds of anticaking agents (dextrin, polydextrose) were combined with kiwifruit paste at 5% w/w ratio and freeze-dried to prepare a powdered material. The physiochemical characteristics of kiwifruit powders with anticaking agents were compared with those without anticaking agents as the control. The yield was higher in the powders with anticaking agents than the control. Moisture content, acidity, and total phenolics were lower in the powders with anticaking agents than the control. The contents of vitamin C was higher in the powders with anticaking agents than the control, but was no significant difference with different anticaking agent types. There were no significant differences in free sugar content (fructose, glucose, total sugar) and organic acid content (oxalic acid, lactic acid, total) depending on the anticaking agent types. Hunter`s L-value was significantly high in the order of the samples with dextrin, the control, and polydextrose, while a-values howed an opposite tendency. Browning index, water solubility, and swelling power didn`t show any significant difference. However, the hygroscopicities with elapsed time were lower in the powders with anticaking agents than the control. Therefore, the kiwifruit powder combined with dextrin or polydextrose as an anticaking agent at 5% w/w ratio could be used as a food biomaterial with a good quality in moisture, vitamim C, color value, browning index, water solubility, and hygroscopicity.

자기이미지와 자기평가의 구성요인과 소비가치

오현정 ( Hyun Jeong Oh ) 대한가정학회 2006 Human Ecology Research(HER) Vol.44 No.11