EMG 센서 전기신호 데이터를 활용한 머신러닝 알고리즘 기반의 운동 동작의 분류

이정로(Lee Jungro),이민혁(Lee Minhyeok) 한국통신학회 2023 한국통신학회 학술대회논문집 Vol.2023 No.11

고려중기 당악정재의 유입 배경과 도교적 양상

이정노 ( Lee Jungro ) 한국체육학회 2020 한국체육학회지 Vol.59 No.1

본고는 오늘날 유교 예악문화의 대표적 산물인 당악정재에 도교적 색채가 농후하다는 사실에 주목하였다. 당악정재는 송, 요, 금 등 주변 국가들과 국제 정치적 이해관계가 얽혀 있었던 고려 중기 문종대에 송과의 친교를 위해 처음 도입되었다. 하지만 정재가 번성했을 것으로 보이는 시기는 왕실 강화를 위해 국가적으로 도교를 강화시키고 사작(詞作)에 특별한 애정을 보였던 예종대였을 것으로 보았다. 또한 당악정재의 노랫말인 사(詞)가 수록된 『고려사』 「악지」 <당악> 조의 기록을 보면, 당악정재인 대곡(大曲) 뿐 아닌 산사(散詞)가 포함되어 있는데 산사의 수가 훨씬 많다. 예종은 대곡과 산사의 일부를 직접 작사한 왕이다. 단 대곡과 산사의 주제는 군왕의 축수(祝壽)와 송도(頌禱), 이별의 슬픔, 버림받은 부녀의 원한, 한가로운 심정, 덧없는 인생의 무상 등 다양하게 나타나고 있는데, 산사가 다양한 주제인데 비해 대곡은 군왕의 축수(祝壽)와 송도(頌禱)가 핵심 주제이다. 그 이유는 임금을 좌상객으로 모신 자리에서 공연된 당악정재가 왕조 영속의 당위성과 왕권을 정점으로 하던 위계질서의 재확인으로 작용했기 때문이며, 이때의 표현은 송축과 불로장생의 주제를 매우 효과적으로 묘사해줄 수 있는 도교적 언어가 사용되었다. 도교적 양상을 띤 당악정재는 국가 이데올로기가 유교로 변화된 조선시대에도 지속·활성화 되었다. 다만 산사의 형태가 조선조 이후 크게 약화된 반면 대곡 형태인 정재가 계속 생산·발전된 배경에는 군왕 및 왕조의 영속성을 찬양하는 주제 및 도교적 표현이 정치적 효과로 작용했기 때문이라 할 수 있다. Tángluèchengcái), which refers to a dance of the palace and is a representative outcome from the courtesy and music culture of Confucianism nowadays. The Dangakjungjae was first introduced from the Song Dynasty to have a friendly relationship in the middle of the Goryeo period, when the complicated international political interests among surrounding states such as Song, Liao and Jin were involved. However, Jungjae (呈才) seemed to have most flourished during the reign of King Yejong who intensified the Taoism over the country and exhibited the special affection in the lyric literature (詞作). According to the < Dangak > section of Akji (樂志: Music books) in Goryeosa (高麗史: History of Goryeo Dynasty) in which recorded the Sa (詞: Lyrics of Dangakjungjae), the number of Sansa (散詞) was much more than that of Daegok (大曲) even if both were contained. The King Yejong had written some parts of the lyrics of Daegok and Sansa on his own. The topics of Daegok and Sansa appeared in a variety of forms, for instance, a wish of long life of the King and celebration of happy events, a wrench of parting, a resentment of women abandoned, a relaxed feeling or a sense of the transience of human life. However, topics of Sansa were relatively various, whereas the wish of long life of the King and celebration of happy events were largely the core topics of Daegok. The reasons were that Dangakjungjae was typically performed at the seated feasts with the King as the highest audience and played a role of verification on both a validity of the perpetuated dynasty and a hierarchical order for royal authority. In these events, taoistic languages were used to effectively express the topics on blessing the happy events and eternal youth. Such taoistic colored Dangakjungjae has been lasted and activated even in the Joseon Dynasty in which the national ideology has been changed to Confucianism. However, the form of Sansa has weakened substantially during the Joseon Dynasty, whereas the Jungjae, which is a form of Daegok, has been continuously created and developed. Its background is estimated that not only topics of blessing the perpetuated King and Dynasty but also taoistic expressions acted as political effects.

Optimization of Pine Flavor Microencapsulation by Spray Drying

Shin-Jo Lee,Yang-Bong Lee,Ji-Hyang Hong,Jong-Hoon Chung,Suk-Shin Kim,Won-Jong Lee,Jungro Yoon 한국식품과학회 2005 Food Science and Biotechnology Vol.14 No.6

Headspace법에 의한 솔향의 분석

이미정(Mi-Jeong Lee),정은주(Eun-Joo Jung),이신조(Shin-Jo Lee),조지은(Ji-Eun Cho),이양봉(Yang-Bong Lee),조현종(Hyeon-Jong Cho),윤정로(Jungro Yoon) 한국식품영양과학회 2002 한국식품영양과학회지 Vol.31 No.1

Pinus densiflora(2엽송) 1년생을 채취하여 가지, 잎, 새순 부분으로 구분하고, 시료병에 넣어 밀봉한 뒤, solide phase microextraction(SPME)과 dynamic headspace analysis(DHA)를 이용하여 휘발성 성분을 분리, 동정하였다. SPME와 DHA의 결과를 terpenes의 구성 성분에 따라 monoterpenes과 sesquiterpenes, oxygenated terpenes으로 나누어 조성비를 살펴보면, monoterpenes의 조성은 잎의 경우 각각 66.7%와 14.3%, 새순은 90.6%와 0.7%, 가지에서는 90.6%와 1.2%로 나타났다. Sesquiterpenes의 함량은 SPME의 결과에서만, 잎이 25.8%, 가지 4.4%, 새순 1.5%로 나타났다. 산소를 함유하고 있는 terpenes의 함량은 새순 부위가 4.7%, 79.0%로 나타났으며, 가지 부위는 3.7%와 70.4%, 잎에서 1.0%와 50.7%를 각각 차지하였다. SPME의 결과는 이전의 용매추출을 통한 결과와 다소 비슷한 양상을 보였으며, DHA의 결과는 100℃ 이상의 고비점 화합물들이 나타나지 않은 반면, 50℃이하의 저비점 화합물이 15개 더 분리되었다. Volatile compounds from three parts of needles, sprouts and twigs in Pinus densiflora were extracted by solid phase microextraction (SPME) and dynamic headspace analysis (DHA), separated by gas chromatography, and identified by using mass selective detector and Kovat's retention index. The amounts of monoterpenes isolated by SPME and DHA were 66.7% and 14.3% in needles, 90.6% and 0.7% in sprouts, and 90.6% and 1.2% in twings, respectively. The amounts of sesquiterpenes detected only by SPME were 25.8% in needles, 4.4% in twings and 1.5% in sprouts. And the amounts of oxygenated terpenes isolated by SPME and DHA were 4.7% and 79.0% in sprouts, 3.7% and 70.4% in twigs, and 1.0% and 50.7% in needles, respectively. The kinds of volatile compounds isolated by SPME were similar to those by solvent extraction, but the number of compounds identified to have a boiling point below 50℃ by DHA was larger than that of SPME.

Likens - Nickerson 장치로 추출한 솔가지의 휘발성 성분의 분리 및 동정

이미정(Mi-Jeong Lee),이양봉(Yang-Bong Lee),양지영(Ji-Young Yang),권혜순(Hye-Soon Kwon),윤정로(Jungro Yoon) 한국식품영양과학회 1998 한국식품영양과학회지 Vol.27 No.4

1년생 솔가지(P, densiflora)의 향기 성분을 Likens-Nickerson 장치를 이용해서 약 3시간 동안 추출하였고, 그 추출물을 GC-MSD를 통해 26개의 성분으로 분리ㆍ동정하였으며, 그들 중에 12개의 성분을 순수 물질을 이용하여 확인했고, 주요 4가지의 성분은 α-pinene, β-pinene, β-myrcene, limonene 등 4개의 terpene류이고, 전체 성분의 76.6%를 차지하였다. 각각의 성분이 차지하는 비율을 보면, limonene 36.2%, β-pinene 16.9%, β-myrcene 12.6%, α-pinene 10.9%로 나타났고, 이들의 총량은 시료 1g당 367.9㎍이었다. Volatile compounds in Pinus densiflora were extracted with Likens-Nickerson apparatus for three hours, and were separated and identified by gas chromatography(GC) and mass selective detector (MSD). Twenty six compounds were isolated from Pinus densiflora, identified by GC-MSD and twelve compounds were confirmed by matching retention times of the pure compounds. The main volatile compounds were terpenoids such as limonene(36.2%), β-pinene(16.9%), β-myrcene(12.6%) and α-pinene(10.9%), and the total amount of these main compounds was 367.9㎍ per 1g of pine twigs.

Degradation of Toxic Substances in Roasted Coffee Bean by Corona Discharge Plasma Jet (CDPJ) and Its Effects on Chemical and Sensory Properties

Taehoon Lee,Hyesung Park,Pradeep Puligundla,Gwi-Hee Koh,Jungro Yoon,Chulkyoon Mok 한국산업식품공학회 2019 학술대회 및 심포지엄 Vol.2019 No.10

Discrimination between Defective and Non-defective Brazilian Coffee Beans using Electronic Nose

Seoung-Hoon Lee,Gwi-Hee Koh,Bum-Kyu Joo,Sung-Il Kang,Jungro Yoon 한국산업식품공학회 2019 학술대회 및 심포지엄 Vol.2019 No.10

Extraction of Allyl Isothiocyanate from Wasabi (Wasabia japonica Matsum) Using Supercritical Carbon Dioxide

Longjun Li,Woan Lee,Won Jong Lee,어중혁,Jungro Yoon,김석신 한국식품과학회 2010 Food Science and Biotechnology Vol.19 No.2

The pungent flavor unique in wasabi is due to isothiocyanates including allyl isothiocyanate (AIT) which has outstanding antimicrobial activity. AIT is converted from sinigrin by enzymatic reaction in the presence of water. The optimum moisture content of wasabi root for supercritical CO2 extraction (SCE) at 20 MPa and 35℃was found to be 125% dry basis. In the ranges of pressure (15-25 MPa) and temperature (35-55℃), yield of AIT by SCE increased as pressure increased and/or temperature decreased. The highest yield was 408 mg/100 g solid at 25 MPa and 35℃. SCE of AIT from the freeze-dried wasabi root, stem, and leaf at 20 MPa and 35℃ resulted in the yields of 368, 39, and 11 mg/100 g solid, respectively. The moisture content of wasabi along with the pressure and temperature were the important parameters in SCE of AIT.

Flavor characterization and geographical origin prediction of fully washed specialty Bourbon cultivar of Coffea Arabica from seven of the major coffee growing areas in Rwanda using electronic nose and electronic tongue

FlambeauJoseph Kayihura,Gwi-Hee Koh,Won-Jong Lee,Seoung-Hoon Lee,Jungro Yoon 한국산업식품공학회 2017 학술대회 및 심포지엄 Vol.2017 No.04

Bourbon is the major coffee variety grown in Rwanda. Fully washed bourbon produced in Rwanda is a nascent specialty coffee and no investigation of its quality characteristics has been reported. Thus, this study aimed at providing information about intrinsic flavor characteristics and identifying the most discriminating aroma compounds of this coffee from the major growing areas in four provinces (considered by this study as geographical sub-regions) in comparison with Arabica coffee from Ethiopia and Brazil using electronic nose and electronic tongue. Samples were discriminated and characterized by performing a principal component analysis (PCA). A discriminant factorial analysis (DFA) model was also used to predict the geographic origin of coffee samples based on their flavor characteristics. A similarity was observed between flavor characteristics of coffee samples from western and southern sub-regions as well as between northern and eastern sub-regions of Rwanda. Twenty one most discriminating aroma compounds were found but the identified and confirmed ones are: Butan-2-one, Acetic acid, n-Butanol, 2, 3- Pentanedione, Ethyl-2-methybutyrate, Dimethylsulfide, 2-Prpanol, 2-Methylfuran, Ethylacetate, Ethyl propionate and Heptanal. A DFA model using e-nose was successful in predicting the geographic origin of coffee samples but not with e-tongue. This means that aroma can reliably be used to predict the geographic origin of coffee samples than their taste characteristics. Further investigation is required to test the possibility of origin recognition based on taste characteristics.

Physicochemical characteristics of fully washed specialty Bourbon cultivar of Coffea Arabica from seven of the major coffee growing areas in Rwanda

Kayihura Joseph Flambeau,Won-Jong Lee,Min Sik Kim,Jungro Yoon 한국산업식품공학회 2016 학술대회 및 심포지엄 Vol.2016 No.10

This study evaluated the physicochemical quality characteristics of raw and roasted beans of fully washed specialty Bourbon cultivar ofCoffea Arabica“BM 139" from seven of the major coffee growing areas in Rwanda in comparison with a wet processed Typica cultivar from Yirgacheffe, Ethiopia and a dry processed red Bourbon cultivar from Cerrado, Brazil. Tested samples had moisture content between 7.7 and10.2%. Raw coffee from Brazil had the lowest density and darker than samples from other regions. Other samples showed no significant differences in true density. Raw coffee from Kayumbu coffee washing station (CWS), Kamonyi district showed the lowest total phenolic content of 38.4 mg/g solid whereas raw coffee from Nyamyumba CWS, Rubavu district had the highest content of 46.8 mg/g solid. DPPH radical scavenging activity (RSA) ranged from 89.9 to 91.8% and varied little between samples. Raw coffee from Yirgacheffe, Ethiopia showed the highest total titratable acidity of 1.48% as citric acid and totalcaffeoylquinic acidof 82.62 mg/g solid whereas that from Brazil had the highest caffeine content of 18.5 mg/g solid. Raw coffee from Karenge CWS, Rwamagana district was characterized by having the lowest caffeine and trigonelline content (13.4 and 10.3 mg/g solid, respectively). After roasting, there was a drop in most physicochemical characteristics. Raw and roasted coffee samples from Rulindo and Kirorero CWS indicated higher bulk densities which might be due to higher altitudes of these two areas. Caffeine and RSA were not affected by the roasting process. The Brazilian coffee was characterized by higher caffeine content in raw as well as roasted forms. After roasting, coffees from Rwanda were more acidic than Brazilian and Ethiopian coffees. This study revealed that the physicochemical characteristics of the Bourbon cultivar may vary depending on the geographical sub-regions which is due to environmental conditions, processing and agricultural practices.