제조 방법에 따른 쌀 조청의 특성 및 수율

최윤희,백지은,박신영,최혜선,송진,Choi, Yoon-Hee,Baek, Ji-Eun,Park, Shin-Young,Choi, Hye-Sun,Song, Jin 한국식품영양학회 2014 韓國食品營養學會誌 Vol.27 No.3

This study was performed to increase the yield and to reduce the processing times for the preparation to improve the productivity and quality of rice jochung, a traditional food in Korea. In order to evaluate the quality characteristics and yield of jochung, the viscosity, color value, mineral contents and the sensory evaluation were measured. Jochung is prepared from steamed rice (STR), wet-milled rice flour (WRF) and dry-milled rice flour (DRF) by processing methods of rice and reacting times (6 hours or 13 hours) of liquefaction and saccharification. There is commonly added liquefying enzyme for rice liquefaction (0.4%/10 kg rice, at $85{\sim}90^{\circ}C$ for 1 hour or 4 hours) and saccharogenic enzyme with malt (2.5% or 4.5%/10 kg rice, at $56{\sim}60^{\circ}C$ for 5 hours or 9 hours). The inner structural properties of WRF showed the more distinct shape regular structure of uncombined starch particles but the DRF closely maintained particles of rice flour observed by SEM. If processing times for liquefation and saccharification were reduced from 13 hours to 6 hours, the yield of jochungs prepared with WRF increased 8%, the DRF 7%, and the STR 3% respectively and the sensory evaluation as well as color values and overall desirability received high scores. The viscosity, color a and b values of jochung processed with WRF for 6 hours were lower than that processed for 13 hours. The viscosity and color a, b value and Ca content were decreased in the jochung processed with WRF or DRF for 6 hours, but Mg, P and K were increased than that of STR. Jochung processed by 0.4% liquefying enzyme and 2.5% malt with WRF for 6 hours will increase the yield, save manufacturing times and costs and will thereby enable cost-effective techniques.

만성 본드 흡입 환자에게 발생한 호흡부전 1례

최윤희,이동훈,어은경,Choi, Yoon-Hee,Lee, Dong-Hoon,Eo, Eun-Kyung 대한임상독성학회 2005 대한임상독성학회지 Vol.3 No.1

Toluene is an aromatic hydrocarbon found in glues, cements, and solvents. It is known to be toxic to the nervous system, hematopoietic system, and causes acid-base and electrolyte disorders. Acute respiratory failure with hypokalemia and rhabdomyolysis with acute renal failure should be considered as potential events in protracted glue sniffing. We reported the case of 26-year-old woman was admitted to the emergency department with the development of respiratory failure and altered mentality due to hypokalemia after chronic glue sniffing. She was weaned from the ventilator 3 days later after potassium and sodium bicarbonate replacement and was discharged without respiratory symptoms and other complications.

정조 함수율 및 저장온도에 따른 쌀 품질 특성변화

최윤희,정응기,정진일,김덕수,김선림,김정태,이춘기,손종록,Choi, Yoon-Hee,Jeong, Eung-Gi,Choung, Jin-Il,Kim, Deog-Su,Kim, Sun-Lim,Kim, Jung-Tae,Lee, Choon-Gi,Son, Jong-Rok 한국작물학회 2006 한국작물학회지 Vol.51 No.suppl1

정조 함수율과 저장온도에 따른 쌀 품질 변화를 구명하고자 신동진벼와 동진1호를 함수율 $13{\sim}14,\;15{\sim}16,\;{\sim}18%$로 조절하여 상온 및 저온에서 저장기간에 따른 품질관련 특성을 조사하였다. 1. 정조 함수율이 많고 저장온도가 높을수록 호흡율이 높았으며 함수율에 의한 호흡율의 차이가 저장온도에 의한 차이보다 컸다. 2. 발아율은 16개월 저온저장후 80%이상을 유지하였으나 상온에서는 저장기간이 경과함에 따라 급격히 감소하였으며 12개월 저장까지는 함수율이 높은 $17{\sim}18%$에서 발아율이 높았으나 그 이후에는 $15{\sim}16%$에서 높았고, $13{\sim}14%$에서는 16개월 저장후 10%이하의 낮은 발아율을 나타냈다. 3. 밥의 윤기치는 저장 초기에 급격히 감소하다가 그 후 완만해졌으며 저온에서 상온에 비하여 높았고 함수율이 많을수록 높게 유지되다가 12개월 후에는 큰 차이가 없었다. 4. 현미지방산도는 저장기간이 경과할수록 8개월까지 급격히 증가하였으며 저온에서 상온보다 낮았고, 신동진벼가 동진1호에 비하여 낮은 경향이었다. 5. 식미관능평가치는 상온에 비하여 저온저장에서 양호하였고 신동진벼가 동진1호에 비하여 높았으며 저온저장 16개월 후 신동진벼는 함수율 $17{\sim}18%$에서, 동진1호는 $15{\sim}16%$에서 우수하였으며 상온저장시는 신동진벼와 동진1호 모두 함수율 $15{\sim}16%$에서 좋았다. 6. 식미관능평가치는 현미색도 b값 > 밥의 윤기치 > 현미 색도 L값의 순으로 각각 0.731**, 0.625*, 0.615*의 정의 상관성을 나타냈으며 강하점도, 최고점도, 호화개시온도, 현미 지방산도와는 각각 -0.864**, -0.795**, -0.786**, -0.779**의 고도로 유의한 부의 상관성을 나타냈다. This study was carried out to investigate the relationship between each quality characteristics and changes of grain quality according to storage temperature and moisture contents of rough rice of Dongjin 1 and Siodongjinbyeo. Respiration rate of rough rice and fat acidity of brown rice were increased with moisture contents of rough rice and storage temperature. Germination rate of rough rice was the highest at $17{\sim}18%$ moisture contents of rough rice stored at low temperatures for 12 months. Germiation rate of the stored at low temperature after 16 months was up to 80% however the rate of $13{\sim}14%$ moisture contents of rough rice stored at room temperature was severely decreased to below the 10%. Gloss value of cooked rice was increased with moisture contents of rough rice and the lower storage temperature. Fat acidity of brown rice was lower in Sindongjinbyeo than Dongjin 1 at the lower storage temperature. Sensory score of cooked rice of Sindongjinbyeo which stored at low temperature for 16 months was better than Dongjin 1 and excllent at $17{\sim}18%$ moisture contents of rough rice. Correlations between sensory score of cooked rices and color b value of brown rice, gloss value of cooked rice and color L value of brown rice were significant 0.731**, 0.625*, and 0.615*, resectively, and were also positively significant correlated with break down, peak viscosity, pasting temperature, and fat acidity of brown rice -0.864**, -0.795**, -0.786**, and -0.779**, respectively.

기회균형 선발전형 학생들의 대학만족도와 대학생활에 대한 연구

최윤희,임준묵,Choi, Yoon-Hee,Lim, Joon-Mook 한국콘텐츠학회 2022 한국콘텐츠학회논문지 Vol.22 No.10

This study was conducted to find out the characteristics of H University's students admitted through affirmative action program. The differences between the affirmative action program enrollment students and all students were compared by descriptive statistics and correlation analysis methods. In addition, in-depth interviews were conducted for students who entered the affirmative action program. A qualitative research method was used to analyze the contents of in-depth interviews. The results of the study are as follows. First, the higher the entrance score, the higher the university score for students in the affirmative action program. Second, the college satisfaction of students entering the affirmative action program is higher than that of students enrolled. Third, according to the results of the in-depth interview, the affirmative action program students were both active and not. In conclusion, it is necessary to establish a system in which students can actively prepare for their careers in universities. Accordingly, the expansion of the affirmative action program is likely to contribute to the development of universities.

다진생강의 저장성 증진에 관한 연구

최윤희,이상복,김명숙 ( Yoon Hee Choi,Sang Bok Lee,Myeong sook Kim ) 한국응용생명화학회 1997 Applied Biological Chemistry (Appl Biol Chem) Vol.40 No.2

To improve the quality and prolongation of chopped ginger, they were treated with NaCl, citric acid, ascorbic acid alone or combination of them at 5℃. The browning and stink of chopped ginger were prevented by adding 10% NaCl, 0.5∼2.0% citric acid, but the control became severely browned and deteriorated after 1 month storage. The application of 0.5% citric acid maintained citrine color and decreased the activity of polyphenol oxidase(PPO) more significantly compared to 5.0% NaCl or 0.5% ascorbic acid. Ascorbic acid treatment become browned at 1.0∼2.0% and easily deteriorated compared to citric acid. Citric acid(0.5%) or ascorbic acid (0.5%) treatment was largely variation of pH compared to NaCl(5.0%)+citric acid(0.5%) or NaCl(5.0%)+ascorbic acid(0.5%) treatment during 8 month storage. The activity of PPO in NaCl(5.0%)+ascorbic acid(0.5%) treatment was elevated after 4 month storage. In chopped ginger, NaCl(5.0%)+citric acid(0.5%)+ascorbic acid(0.25%) treatment was more effective than 5.0%+0.1%+0.1%, 5.0%+0.5%+0.1% during 12 month storage.

볏짚 사료가치 증진을 위한 알카리성 과산화수소의 적정 처리수준

최윤희(Yoon Hee Choi),김명숙(Myeong Sook Kim),홍재식(Jai Sik Hong) 한국응용생명화학회 1994 Applied Biological Chemistry (Appl Biol Chem) Vol.37 No.5

These studies were conducted to investigate the chemical composition changes in in vitro digestibility for the improvement of nutritive value of rice straw by alkaline hydrogen peroxide. The content of neutral detergent fiber (NDF), acid detergent fiber (ADF), hemicellulose, cellulose and lignin in rice straw was decreased with higher level of H₂O₂ (pH 11.5). The content of ADF, cellulose and ash of the rice straw washed after H₂O₂ (pH 11.5) treatment tended to be increased but NDF, hemicellulose and lignin were decreased with higher concentration of H₂O₂ (pH 11.5). In the rice straw washed after alkaline hydrogen peroxide treatment the decomposition of cellulose and lignin was effective in pH 11.5∼12.5, in smaller cutting size and 55℃. The in vitro organic matter digestibility was increased with higher H₂O₂ concentration and smaller cutting size of rice straw.

REM 수면 행동 장애의 치료에 대한 중의학 및 Kampo의 연구 경향

최윤희 ( Yoon Hee Choi ),정진형 ( Jin Hyeong Jung ),김보경 ( Bo Kyung Kim ) 대한한방신경정신과학회 2013 동의신경정신과학회지 Vol.24 No.4

Objectives: This study was performed to review the research trends in treatment for REM sleep behavior disorder (RBD) in Traditional Chinese Medicine (TCM) and Kampo in Japan. Methods: We searched articles in CNKI (China National Knowledge Infrastructure) under the key words, "RBD", and Chinese words related with it in Traditional Chinese Medicine, Traditional Chinese Medicinal Herbs and Combination of Traditional Chinese Medicine With Western Medicine`` field, and also in CiNii (Citation Information by NII); we also searched articles in Kampo Square in Japan under the key words, "RBD" and Japanese words related with it. We found 10 papers, and then selected 6 of them except the non-clinical and unrelated studies. We then analyzed their way of diagnosis, treatments, study type and etc. Results: 6 studies were divided into 4 case reports, one control study, and one literature review study. All of the studies reported that Herbal medicine for RBD was effective as much as Western medicine like clonazepam and paroxetine. However, the quality and the quantity of these clinical studies were not enough. Conclusions: It seems that the researches for RBD have gradually been performed in TCM and Kampo. We hope that our study can activate/push forward clinical research for this disorder in Korean traditional medicine.

커피전문점의 서비스스케이프가 고객의 지각된 가치와 브랜드 태도에 미치는 영향

최윤희(Yoon-Hee Choi),이연정(Yeon-Jung Lee) 한국조리학회 2016 한국조리학회지 Vol.22 No.7

군부대 생활공간의 포름알데히드(HCHO)와 총휘발성유기화합물(TVOCs) 농도 수준

최윤희 ( Yun-hee Choi ),이상윤 ( Sang-yoon Lee ),손현근 ( Hyun-keun Son ),윤조희 ( Cho-hee Yoon ),류재용 ( Jae-yong Ryu ) 한국환경기술학회 2020 한국환경기술학회지 Vol.21 No.6

This study aimed to identify the indoor air quality characteristics of formaldehyde (HCHO) and total volatile organic compounds (TVOCs) among hazardous substances in living space for military soldiers. To achieve this, we measured and analyzed HCHO and TVOCs, based on the Maintenance and Recommendation Standards designated in Clause 2 of Article 8 (Indoor Air Quality Management at Facilities Required for Military Life) of Enforcement Decree of 「Framework Act on the Status and Service of Soldiers」 Sampling dand Analysis were performed at 37 living spaces for military soldiers. As a result, it was found that the concentration of HCHO and TVOCs at administrative facilities was higher than other places such as education hall, dormitory, restaurant. Therefore it’s necessary to ventilate indoor air more times at Administrative facilities.

옵티컬 일루젼의 시지각적 특성을 응용한 패션 디자인 연구

최윤희 ( Choi Yoon Hee ),박선희 ( Park Sun Hee ) 한국패션디자인학회 2021 한국패션디자인학회지 Vol.21 No.2

착시현상은 다양한 시각 현상에 의해 현실과 환상의 경계를 넘어 많은 분야에서 적용되어 왔다. 과학과 문화의 발전으로 쏟아지는 수많은 정보와 시각적 표현 방법에 있어 실제와 비현실 세계의 양분으로 여러 디자인 분야에 긍정적 흥미를 제시하고 있다. 이러한 관심은 시각적 비주얼을 다양하게 만드는 요소로 발전되며 옵티컬 일루젼의 시지각적 특성을 활용한 패턴은 여러 분야에서 응용되고 있다. 패션 디자인에서도 현대적 감각의 창의적 디자인 요소로서 20세기 이후의 창의적 영감으로서 흥미 유발에 의한 지속 가능성을 주며, 다양한 개성적 표현에 좋은 모티브가 되고 있다. 이에 본 연구는 기존의 옵티컬 일루젼의 시지각적 특성을 분석하고 옵티컬 패턴 유형을 분석 응용함으로써 새로운 패션 디자인을 제안하고자 한다. 연구의 내용으로 옵티컬 일루젼의 개념을 이해하고, 시지각적 착시 효과에 대한 이론적 분석과 특징을 포함하고 있다. 또한, 시지각적 패턴 유형의 특징을 활용한 현대 패션 디자인 사례들을 찾아 분석하였으며, 이를 기반으로 작품 디자인을 기획하고 제작하였다. 작품 제작에 의한 연구와 결론은 다음과 같다. 첫째, 옵티컬 일루젼의 이론적 배경과 효과에 대한 종류를 분석, 이해하였으며, 이에 2차원적 평면에서의 입체적 표현에 대한 옵티컬 일루젼 착시 유형에 대해 모색하였다. 둘째, 옵티컬 일루젼의 패턴 유형 분석과 모티브의 효과적인 응용 방법을 연구하였으며, 이러한 과정을 통하여 확대와 축소, 변형 그리고 반복 등의 다양한 표현 유형을 작품에 적용하였다. 셋째, 현대 패션 디자인의 옵티컬 일루젼 적용 사례를 분석하고, 이를 통한 디자인 제안으로 착시의 느낌을 효과적으로 보여 줄 수 있는 패턴과 제작에 대한 방법을 연구하였다. 이러한 논문의 결과들은 옵티컬 일루젼의 시지각적 착시를 통한 창의적 패션 디자인의 활용이 디자인의 개성적 표현과 지속적인 흥미 유발을 위한 좋은 사례가 된다는 것을 보여준다. 이러한 본 논문의 연구는 옵티컬 일루젼의 시지각적 특징을 응용한 창의적 패션 디자인의 연구로서 의의가 있다. Optical illusions have been applied in many fields across the boundaries of reality and fantasy by various visual phenomena. The development of science and culture presents a positive interest in various design fields in terms of both real and unrealistic ways of expressing the information and visual expression. This interest is developed into a factor that makes optical visuals diverse, and patterns utilizing the visual perception characteristics of optical Illusion have been applied in many fields. In fashion design, it is a creative design element with a modern sense, providing interest-inducing sustainability as a creative inspiration after the 20th century, and a good motif for various individual expressions. Hence, this study seeks to propose a new fashion design by analyzing the visual properties of the existing optical illusions and applying optical pattern types. The study aims to understand the concept of optical illusion and it includes theoretical analysis on visual illusion effects. In addition, modern fashion design cases using the features of visual perception patterns were found and analyzed, and work designs were planned and produced based on this. Research conclusions via production of works are as follows. First, we analyzed and understood theoretical backgrounds and effects of Optical Illusion, and explored the optical illusion types for stereoscopic representation in two-dimensional planes. Second, we studied pattern type and effective application methods of motifs in optical illusion, and through this process, we applied various expression types such as magnification, reduction, deformation, and repetition to the work. Third, we analyzed the application of optical illusion in modern fashion design and studied the pattern and production method that can effectively show the illusion feeling with design proposals. These research findings show that the use of creative fashion design through the optical illusion is a good example of the individual representation of design while inducing continued interest. This work in this paper has significance in that it examined creative fashion design applying the visual features of optical Illusion.