키토산 청국장을 첨가하여 제조한 깊펠 쿠키의 품질 특성

이예경,김미정,이승배,김순동,Lee Ye-Kyung,Kim Mee-Jung,Lee Seung-Bae,Kim Soon-Dong 동아시아식생활학회 2005 동아시아식생활학회지 Vol.15 No.4

Quality characteristic of Kipfel cookies with 0, 20, 40 and $60\%$ of freeze dried chitosan-chungkukjang(CC), which was fermented for 24 hours at $40^{\circ}C$ with steamed soybean added with $0.25\%$ of chitosan(MW 2,025 kDa) powder and inoculated $2\%$ of Bacillus lichenifomis, were investigated Bulk density was higher in the CC cookie, but there were no difference among the CC cookies. While hardness was decreased, brittleness and springiness were increased in the higher ratio of CC, but no significant difference was observed in cohesiveness and gumminess. According to increasing the CC ratio, L$\ast$ values and hue angle were decreased from 62.69 and 96.71 to 44.41 and 69.30, respectively. While a$\ast$ values were increased from -1.94 to 4.95, and no changes were observed in b$\ast$ values. Glucosamine content was $27.34 mg\%$ in the control cookie, $40{\~}93.75 mg\%$ in the CC cookies. Antioxidant activity of the CC cookies were higher than the control. The activity of the control cookie was decreased during storage, while it was maintained in CC cookies. There were no differences in the sour, sweet and savory taste. Off-flavor did not detected in the $0{\~}40\%$ CC cookies, but the chungkukjang odor was slightly detected in the $60\%$ CC cookie. The $20{\~}40\%$ CC cookies did not affect on native odor of Kipfel cookie. Color acceptability also did not affect by addition of CC $20{\~}40\%$ but it was lower in $60\%$ CC cookie. Overall acceptability was the best in the $20\%$ CC cookie.

오징어 식해의 제조 방법에 따른 품질 특성

이예경,박범호,김순동,Lee Ye-Kyung,Park Bum-Do,Kim Soon-Dong 동아시아식생활학회 2005 동아시아식생활학회지 Vol.15 No.4

Quality characteristics of squid-sikhae prepared by four different methods(SHM: sikhae method, SHM-LA; sikhae method added with L plantarum, MM; mixed method of sikhae method and salting method, MM-LA; MM method added with L plantarum) were investigated during fermentation at $20^{\circ}C$. The pHs of all the 6-days fermented sikhae samples were in the range of 4.01-3.76, meaning that there were no significant difference in pH according to the preparation methods. Number of total microbes(TM) were decreased, while the ratio of lactic acid bacteria against TM in SHM-LA and MM-LA was higher than those of SHM and MM. There were no differences in acid protease activity, while $NH_2-N$ content of SHM and MM were higher than those of SHM-LA and MM-LA. Amylase activity was the lowest in MM-LA. Proteins separated by SDS-PAGE belonged to 7-200 kDa, the major proteins (153<94<41 kDa) of the sikhae in all plots were disappeared at 6 days fermentation. In sensory evaluation, sour taste of MM was the highest, while it was the lowest in SHM-LA. Sweet taste, bitter taste, salty taste and hot taste were not significantly different Off-flavor was decreased in lactic acid bacteria added products. Scores of the softness and overall acceptability were the highest in SHM-LA. These results indicated that SHM-LA was the best method for the preparation of squid sikhae because of the enhancement of lactic acid fermentation and overall acceptability.

수질에 대한 1-세포기 및 2-세포기 생쥐배아를 이용한 생물학적 정도관리에 관한 연구

이예경,정혜원,김향미,오승은,손영수,유한기,우복희,Lee, Ye-Kyung,Chung, Hye-Won,Kim, Hyung-Mee,Oh, Seung-Eun,Son, Young-Soo,Yu, Han-Ki,Woo, Bock-Hee 대한생식의학회 1993 Clinical and Experimental Reproductive Medicine Vol.20 No.1

This study was carried out investigate the effect of water quality and the kind of media on the in vitro development of 1-cell and stage mouse embryos. $F_1$ hybrid mice were superovulated and timely mated. 1-cell stage and 2-cell stage mouse embryos were recruited and taken into Ham's F-10 or m-KRB media which was made of two of two kinds of water having different quality, highly purified water and tap water. 2-cell stage embryos grew up well in vitro to blastocyst or hatching blastocyst regardless of the composition of culture media, but 1-cell stage mouse embryo didn't develop well to blastocyst or hatching blastocyst in simple media like m-KRB. These results meant in vitro devleopment of 1-cell stage mouse embryo neded complex media like Ham's F-10 which contained abundant protein components. In case of quality control for water, in vitro fertilization program. observation of in vitro development of 2-cell mouse embryos up to blastocyst or hatching blastocyst media such as m-KRB would be efficatious in detecting the difference of water quality.

Chitosan-Ascorbate 및 Calcium Lactate가 오징어 식해의 숙성과 품질 특성에 미치는 영향

이예경,박범호,노홍균,김순동,Lee Ye-Kyung,Park Bum-Ho,No Hong-Kyoon,Kim Soon-Dong 동아시아식생활학회 2005 동아시아식생활학회지 Vol.15 No.5

Effects of chitosan-ascorbate(CA) and calcium lactate(CL) on fermentation and quality of squid sikhae were investigated CA and LA were added at $0.5\%$ (designated CA1 and CL1) and $1.0\%$(CA2 and CL2) concentrations, respectively and fermented for 12 days at $10^{\circ}C$. pH of CA-added sikhae was higher than that of control, while acidity of the former was lower than that of the latter. During 12 days of fermentation, CA-added sikhae showed higher protease activity than control by $2.3\~2.6$ times and CL-added sikhae by $2.8\~3.6$ times. At 12 days of fermentation, CA-added sikhae revealed higher protease activity than control by $1.2\~1.4$ times and CL-added sikhae by $1.5\~1.9$ times. CA-added sikhae also showed higher amino-nitrogen content than control by $1.4\~1.7$ times and CL-added sikhae by $1.9\~3.5$ times. In comparison of CA1 with CA2, CA2 showed all higher pH, protease and amylase activity, and amino-nitrogen content than CA1. In analysis of electrophoresis, molecular weights of major proteins in ~w squid were $116.9\~119.0$, 96.5 and 59.3kDa. However, after fermentation for 12 days, a protein band of 119.0kDa disappeared but a new protein band with below 14 kDa appeared in sikhae, especially CA-added sikhae. In sensory evaluation, the intensity of sour taste was the highest for control and the lowest for CA2. Softness of squid was the highest for control and the lowest for CA2. Overall acceptability was the best for CA2. In conclusion, these results suggest use of $1\%$ CA in sikhae preparation as addition of CA(CA2) increased the protease and amylase activity, nitrogen content of amino form, sensory acceptability as well as shelf-life of sikhae.

PK profile 유사성 평가 방법 개발

이예경(Ye-Gyoung Lee),이현정(Hyun-Jeong Lee),이보근(Bo-Geun Lee),신상문(Sangmun Shin) 대한인간공학회 2020 대한인간공학회 학술대회논문집 Vol.2020 No.10

대학생의 편견완화를 위한 태도 및 행동 변화이론의 적용 효과

이예경 ( Yekyung Lee ) 인하대학교 교육연구소 2021 교육문화연구 Vol.27 No.3

본 연구의 목적은 개인의 역동적 사회문화적 맥락을 효과적으로 반영하는 반편견 교육프로그램을 개발하는 데 있다. 프로그램 개발을 위해 Bandura(1986)와 Fishbein과 Ajzen(2011)의 행동 변화이론과 Petty와 Cacioppo(1986)의 정교화 가능성 모델을 적용하였다. 프로그램의 목표는 학생들이 공감하기 어려운 편견의 문제들을 탐색하게 하기보다 그들의 일상생활과 밀접하게 관련된 편견과 그 결과에 대해 생각하고 깊은 사고과정을 촉진하는 데 있었다. 본 연구에서 개발한 반편견 프로그램은 자원한 24명의 대학생들을 대상으로 5주간 진행되었다. 매주 90분 동안 프로그램이 진행되었고, 과제로서 성찰일지를 매주 제출하였다. 성찰일지에 대한 내용분석을 통해 프로그램 수강으로 인해 학생들이 평상시 느끼지 못했던 자신의 편견에 대해 민감성을 갖게 되었으며, 편견극복의 행동 실천을 통해 반편견 행동에 대한 태도 및 행동의 자기효능감이 발전했음을 알 수 있었다. 연구결과를 통하여 반편견 교육프로그램에 있어 개인의 삶과 밀착된 주제, 편견의 원인과 경험에 대한 상이한 개인 경험, 개인과 편견 대상과의 상호작용 등을 반영한 내용 구성이 필요함을 알 수 있었다. The purpose of this study was to develop an anti-prejudice educational program that effectively deals with an individual's dynamic socio-cultural environment. In order to develop this program, researchers integrated theories of behavior change by Bandura (1986), Fishbein & Ajzen (2011) as well as Petty & Cacioppo's (1986) elaborate likelihood model of persuasion. The aim of this program was to have students deeply process their prejudices and its consequences in relation to their personal lives rather than instruct the problems of prejudice they could have trouble relating to. The program was carried out for 5 weeks, with 24 university students who volunteered to participate. Each week a 90-minute session was carried out, and for each week students submitted reflection papers for their assignments. Analysis of the reflection papers revealed that the program has potential for increasing sensitivity to prejudices or prejudicial behaviors that would have been otherwise unrecognizable by the individual. Results also indicated that the mental effort put into thinking about prejudices throughout the program, and the task of carrying out actual actions for reducing prejudices helped them change their attitudes towards the target group as well as their self-efficacy for overcoming prejudice. Findings of this study imply that future anti-prejudice programs should incorporate topics/issues intimately related to one's life and address the differences in the sources of prejudices and the individual's experiences of the interaction of the subject of prejudice.

대학생의 비판적 사고 성향 형성에 관한 대학교육 요인 연구

이예경(Lee, Yekyung) 학습자중심교과교육학회 2018 학습자중심교과교육연구 Vol.18 No.20

This study investigated factors having explanatory power on the level of college students’ critical thinking dispositions. Specifically, the relationship between the amount of reading and writing assignments(papers, reports), various extramural activity programs(student exchange, internships, field experience, voluntary work), students’ perceptions of advances in competencies through courses(e.g., statistical thinking), student lead instructional strategies(project, discussions, collaboration based) and critical thinking dispositions were analyzed. Data of 286 students was collected over a month through questionnaires at a mid-scale university in Seoul, and analyzed using hierarchical multiple regression analysis methods. As a result, among students’ personal factors only GPA had a significant relationship with the dependent variable, and among the college education factors, perceptions of advancements in statistical thinking, multiculturality, and voluntary work significantly explained critical thinking dispositions. Results of this study imply that first, multi-culturalism programs should incorporate meaningful communication with other cultures, and second, one should explore new areas which were not considered in the past, such as statistical thinking, when developing programs for critical thinking dispositions. 본 연구는 대학생들의 비판적 사고 성향을 설명하는 대학교육 요인들을 규명하고자 하였다. 이를 위해 대학교육 변인으로 수업을 통해 이루어지는 전반적인 읽기와 쓰기 정도(교재, 논문/보고서), 각종 대외경험 프로그램(교환학생, 인턴십, 현장실습·견학 및 답사, 봉사활동), 대학생들이 인식한 학습 성과(예: 통계적 사고), 학생참여적 수업의 정도(프로젝트, 토론, 협업 중심) 등의 변인들이 비판적 사고 성향과 갖는 관계를 살펴보았다. 연구를 위해 서울 소재 중소규모 대학에서 총 286 명의 학생들을 대상으로 1개월에 걸쳐 설문조사를 실시하고 계층적 중선형회귀분석법으로 분석한 결과, 평균 학점이 개인 변인으로서 종속변인을 유의한 수준에서 설명하였으며, 대학교육 변인으로는 수업을 통해 진전되었다고 인식한 다문화이해 능력, 양적자로 (통계)의 이해 및 분석 능력 정도, 그리고 국내외 봉사활동 유무가 유의한 수준에서 종속변인의 변량을 설명하는 것으로 드러났다. 본 연구를 통하여 깊이 있는 소통과 이해가 존재하는 다양성/다문화 교육 프로그램이 필요하고, 통계적 사고 등 기존의 기능 위주의 교육에서 고려되지 않았던 영역을 발굴하여 새로운 시각에서 비판적 사고력 교육에 접근할 필요가 있음을 알 수 있었다.

확증편향 극복을 위한 비판적 사고 중심 교육의 원리 탐구

이예경(Lee, Yekyung) 이화여자대학교 교육과학연구소 2012 교육과학연구 Vol.43 No.4

본 연구는 문제해결을 위해 주어진 정보의 타당성을 공정하게 판단하는 능력을 비판적 사고의 중요한 요소로 인식하고, 비판적 사고를 저해하는 주요 원인 중 하나인 확증편향을 극복하는 방안을 탐색하였다. 확증편향이란 가설의 진위를 가리거나 문제를 해결할 때 자신의 신념과 일치하는 정보만을 취하고 상반되는 정보는 무시하는 무의식적 사고 성향을 의미한다. 본 연구는 사고의 이중처리구조 관점에서 확증편향을 무의식적이고 자동화된 1유형 사고로 보고, 이와 같은 관점에서 확증편향에 대한 기존 연구를 바탕으로 그 원인과 극복 방안에 대하여 논의하였다. 마지막으로, 수업 내에서 확증편향을 억제하면서 비판적 사고력을 촉진하고자 할 때 활용할 수 있는 교육의 원리들을 제시하였다. This study postulates that fair and objective evaluation of evidence is an essential aspect of critical thinking, and suggests confirmation bias as its main barrier. Confirmation bias is the unconscious tendency to acquire evidence consistent with one"s beliefs while ignoring opposing evidence. This study takes the perspective of the dual-processing system of cognition, and considers confirmation bias to be Type 1 (unconscious, automatic) thinking. Causes and factors influencing confirmation bias were discussed based on existing research. Lastly, principles for reducing confirmation bias when designing learning for critical thinking skills were suggested.

수준별 대리적 상호작용이 비판적 사고에 미치는 영향 연구

이예경 ( Yekyung Lee ) 한국교육공학회 2010 교육공학연구 Vol.26 No.4

본 연구는 최근 많이 사용되고 있는 온라인 토론, 즉 게시판 기능을 활용하여 학습자들이 편한 시간에 로그인하여 의견을 교환하는 토론 방식의 효과성에 대한 근본적인 물음에서 출발하였다. 온라인 토론은 교실 수업보다 학습자에게 깊은 성찰의 시간을 더 많이 허용함으로써, 학습자의 고차원적 사고력을 향상시킬 수 있다고 여겨져 온 학습 방법이다. 그러나 온라인 토론이 고등교육의 궁극적 목적인 고차원적 사고력, 특히 비판적 사고에 미치는 영향은 주로 이론적으로는 뒷받침되기는 하였으나, 실험적 방법으로 그것을 검증하는 연구는 찾기 힘든 경향이 있다. 따라서, 본 연구는 이론적으로만 검증된 온라인 토론의 효과성에 대한 근본적인 물음에서 출발하여 실험적 연구방법으로써 이러닝에서의 토론활동이 비판적 사고력에 미치는 영향을 검증하고자 하였다. 이를 위하여 ANOVA (1*3)가 실시되었으며, 독립변인은 대리적 상호작용(토론)의 수준(상호작용과 타인 의견의 성찰을 기반으로 하는 수준 높은 토론, 상호작용과 성찰이 결여된 토론, 토론 없이 주제관련 텍스트만 읽기) 이고, 종속변인은 논술형 답안으로 드러나는 비판적 사고 수준이었다. 연구 결과, 수준높은 대리적 상호작용이 비판적 사고에 유의미하게 긍정적인 영향을 끼치는 것으로 나타났다. 연구의 시사점은 수준높은 토론이 실현되려면 교수자의 치밀한 계획과 유도가 필요하고, 단지 수준높은 토론이 진행되었다고 하여 비판적 사고력이 자연히 증진된다기보다 토론 내용을 비판적 사고에 활용하는 방법을 가르칠 필요가 있다는 것이다. This study examined the effects of different levels of vicarious interactions on critical thinking. A posttest only experimental design with three groups was used for this study. The control group read a fact sheet (expository text) only. The two experimental groups read either a high or low level discussion transcript with the fact sheet. The dependent variable was critical thinking measured by the Washington State University Critical Thinking Rubric. Letters (posttests) from 58 participants were scored using this rubric. ANOVA results indicated that the higher interaction group scored significantly higher than the other two groups. Fisher’s exact test revealed that when each component of the rubric was analyzed, there were no significant differences on any single component. Qualitative analysis of post treatment surveys and interviews showed that discussions mostly helped the participants reinforce their ideas and strengthen their arguments. Findings of this study imply the need for instructor intervention to increase the quality of online discussions and stimulate critical thinking. The use of vicarious experiences is also recommended to model exemplary discussions for learners.

Monosodium Glutamate와 숙성온도 변화가 김치의 유리아미노산 함량에 미치는 영향

이예경(Ye-Kyung Lee),이명예(Meung-Ye Lee),김순동(Soon-Dong Kim) 한국식품영양과학회 2004 한국식품영양과학회지 Vol.33 No.2

김치의 숙성 시 무첨가(C-Ⅰ, C-Ⅱ) 및 MSG 첨가(M-Ⅰ, M-Ⅱ)와 숙성방법으로 20℃에서 2일간 숙성시킨 후 10℃에서 5일간 숙성한 경우(C-Ⅰ, M-Ⅰ)와 10℃에서 7일간 숙성한 경우(C-Ⅱ, M-Ⅱ)로 구분하여 pH, 산도 총균수와 젖산균수 유리아미노산 함량의 측정과 관능검사를 행하였다. pH와 산도로 평가한 김치의 숙성은 MSG첨가가 무첨가보다, 10℃숙성김치가 온도변화구보다 숙성이 지연되었다. 총균수는 C-Ⅰ보다 M-Ⅰ에서, C-Ⅱ보다 M-Ⅱ에서 낮았으나 젖산균수는 C-Ⅰ보다 M-Ⅰ에서, C-Ⅱ보다 M-Ⅱ에서 높아 MSG첨가에 의하여 젖산균의 생육이 촉진되었다. C-Ⅰ 김치의 주요 유리아미노산은 alanine, asparagine, homocystine, valine 및 serine으로 전체 유리아미노산의 33%를 차지하였다. C-Ⅱ 김치에서는 이들 아미노산의 함량이 C-Ⅰ에서보다 높음과 동시에 특히 glutamic acid와 ornithine의 함량이 크게 증가되었다. M-Ⅰ 김치에서는 homocystine, alanine, asparagine, valine 및 proline이주 아미노산으로 total의 50%를 차지하였으며, M-Ⅱ 김치에서는 glutamic acid, alanine, hydroxyproline, asparagine, homocystine, ornithine, valine 및 proline으로 total의 36%를 차지하였고, M-Ⅰ에 비하여 특히 glutamic acid, hydroxyproline 및 ornithine의 함량이 높았다. 관능검사 결과 신맛은 MSG 첨가구가 무첨가구보다 낮았으며 20℃ 숙성 후 10℃로 옮긴 경우는 계속 10℃에서 숙성시킨 경우보다 숙성지연 효과가 낮았다. 아삭아삭한 맛은 산미의 결과와 반대로 온도변화구보다 저온구에서 MSG첨가구가 무첨가구에 비하여 높았다. 맛난 맛과 종합적인 맛은 M-Ⅰ이 C-Ⅰ보다, M-Ⅱ보다 C-Ⅱ에서 높은 값을 유지하였다. 이상의 결과, 김치의 숙성 시 상온에서 일정시간 숙성시킨 후 저온으로 옮겨 숙성시키는 방법은 저온에서의 숙성지연 효과가 낮은 것으로 나타났으며 MSG첨가는 유리아미노산의 함량을 높여 맛을 향상시킬 뿐만 아니라 보존성 증진에도 효과가 있는 것으로 평가된다. This study was conducted to investigate the effect of monosodium glutamate (MSG) and fermentation methods (C-Ⅰ; fermented for 5 days at 10℃ after 20℃ fermentation for 2 days, C-Ⅱ; fermented for 7 days at 10℃, M-Ⅰ; kimchi with MSG fermented for 5 days at 10℃ after 20℃ fermentation for 2 days, M-Ⅱ; kimchi with MSG fermented for 7 days at 10℃) on fermentation and free amino acid content. Fermentation of M-Ⅰ and M-Ⅱ was slightly delayed compared to C-Ⅰ and C-Ⅱ. Total microbe of C-Ⅰ and C-Ⅱ were lower than those of M-Ⅰ and M-Ⅱ, and lactic acid bacteria of C-Ⅰ and C-Ⅱ were lower than those of M-Ⅰ and M-Ⅱ respectively. The major free amino acids were alanine, asparagine, homocystine and valine in C-Ⅰ, especially, glutamic acid and ornithine were high in C-Ⅱ. Homocystine, alanine, asparagine and valine in M-Ⅰ, glutamic acid, alanine, hydroxyproline, asparagine, homocystine, ornithine and valine were the major free amino acid in M-Ⅱ, respectively. The sour taste of M-Ⅰ and M-Ⅱ was lower than those of C-Ⅰ and C-Ⅱ, respectively, and the effect of delaying fermentation at 10℃ did not showed in the C-Ⅰ and M-I. The crispy taste of the M-Ⅰ and M-Ⅱ was higher than those of C-Ⅰ and C-Ⅱ, which was the opposite results of sour taste. Palatable and overall taste of M-Ⅰ and M-Ⅱ were higher than those of C-Ⅰ and C-Ⅱ, respectively. These results suggest that the MSG in kimchi affect not only increment of free amino acid content but also shelf-life and taste improvement, and continuous fermentation at 10℃ also enhance the content of free amino acid and shelf-life of kimchi.