중수화를 위한 우수처리에 관한 연구

정병길,김미향,박성현,박광현,성낙창 東亞大學校 建設技術硏究所 2005 硏究論文集 Vol.28 No.2

The objectives of this study are to evaluate the pH neutralization and NO_(3)^(-), SO_(4)^(2-) adsorption according to the quantity of acid rain, particle diameter and packing height of oyster shells. Acid rain is mainly of anthropogenic origin due to the strong presence of SO_(2) and NOx gases in the atmosphere. Acid rain causes environmental damages, such as lake acidification, negative effects on the vegetation, in particular forests, changes in the chemical composition of solids and in metal mobility. Neutralization of artificial acid rain was enhanced by smaller particle diameter of powdered oyster shells and larger reaction area of packed column. At the initial 12 hours of reaction time, the pH of acid rain increased rapidly. pH neutralization was appeared the highest at the 48 hours of reaction time. The removal of NO_(3)^(-) was observed and the R3 reactor showed highest efficiency of 27.8%. But, SO_(4)^(2-) removal did not observed in this study.

아동을 위한 한국적 간호중재 개발 Ⅰ : 마사지 중재 연구의 동향 The Research Trends on Massage

정향미 동의대학교 기초과학연구소 2000 基礎科學硏究論文集 Vol.10 No.1

This study was done to analyze research trends and to suggest future direction for research on massage intervention for growth and development of Korea children. The author reviewed 51 Korean and foreign research papers which have been published in the literature since 1960. Seven studies were published in Korea and 44 studies were published abroad. The number of Studies done abroad have been increasing rapidly since 1995. An analysis of the research design of the studies showed that 4 Korean studies and 22 foreign studies used quasi-experimental research design, 2 Korean studies and 18 foreign studies used literature reviews, 1 Korean study and 2 foreign studies used survey design, and 1 study in both home and abroad was case study The study subjects were diverse: 7 foreign studies dealt with healthy people who were adult and elderly, 4 Korean studies and 16 foreign studies dealt with patient with various illness such as critically ill, cardiovascular disease, post operational state, dementia, inpatients, cystic fibrosis, atopic dermatitis, juvenile rheumatoid arthritis, neonates born to HIV-positive mothers, preterm infants, and cocain-exposed preterm neonates. Types of massage were back massage in 18 studies, hand massage in 3 studies, and whole body massage in 6 studies. Length of massage was below 5 minutes in 9 studies, 6∼10 minutes in 8 studies, 11∼20 minutes in 8 studies, above 21∼30 minutes in 1 study. Frequency of massage was only 1 time in 17 studies, 2∼5 times in 3 studies, 6∼10 times in 2 study, and above 11 times 5 studies. Massage produced positive subjective and objective effects. Positive subjective effects were anxiety relief, mood enhancement, relaxation, pain relief, and sleep promotion. Positive objective effects on body systems were cadiovascular system: blood pressure, heart rate, change of arrythmia; integumentary system: local skin flow, skin temperature, galvanic skin response, allergic state; immune system: S-IgA, T lymphocyte, NK cell, cortisol, epinephrine(norepinephrine), blood glucose, leucocyte(lymphocyte, neutrophil); respiratory system: respiration rate, mixed venous oxygen saturation, peak air flow; muscular system: muscle tension; growth and development: body weight, Brazeltone score, and agitation, behaviors and pupil size. As recommendations for the future research, it is necessary to develop massage nursing intervention according to age, sociocultural background, the nature of illness and purpose of massage, to identify the instruments to measure effects of massage, and to replicate study to establish the effect of massage nursing intervention.

아동을 위한 한국적 간호중재 개발Ⅰ : 마사지 중재 연구의 동향 The Research Trends on Massage

정향미 한국모자보건학회 2000 한국모자보건학회지 Vol.4 No.1

사회관계망의 구조적 특성과 기능적 특성이 정신장애인의 사회적응에 미치는 영향

정선혜,이진향,서미경 대한신경정신의학회 2008 신경정신의학 Vol.47 No.2

Objectives : The purpose of this study was to investigate effects of structural and functional characteristics of social network on social adjustment in people with mental illness. Methods : 236 members of the people with mental illness who were enrolled in day hospital, community mental health center and social rehabilitation center participated in the survey. Results : Of structural and functional characteristics of social network, the influenced factors on social adjustment were network size of professional, social support (family, friend and professional) and conflict with professional. When controlling socio-demographic and disorder characteristics, this regression model affected significantly on social adjustment but the power of influence reduced slightly. Conclusion: In order to improve the social adjustment of people with mental illness, it is necessary for social network to provide them with more emotional and social resources. Especially, it is important for mental health professionals to build active partnership with the people with mental illness as consumer. For people with mental illness, the economic stability through guaranteed income such as disability benefits, and occupational rehabilitation is very important.

성장기 소녀용 브래지어 패턴개발

나미향,김미선,정혜순 한국의류산업학회 2004 한국의류산업학회지 Vol.6 No.5

The purpose of this study was to develope of brassiere pattern for middle school students (15 ages T 3). In order to design a brassiere pattern, the body surface shell was used as the basic pattern. The foundation pattern and the four-piece brassiere pattern with wire were designed and sewed. The results of this study can be summarized as follows. 1. The foundation pattern of the size 75A was proved proper for the body by the wearing tests. Each angle and length of the parts on the base line of the breasts played an important role on setting the pattern. 2. As based on the body surface shell extracted from a plaster mold, the cups of brassiere pattern were applied to the body surface shell, and full side stretch -wings were applied to 8% reduced body size. 3. As the result of the wearing test, the excellence of the experimental brassiere was recognized objectively, with high marks in all the items of clothing compensation, body motion, clothing pressure and breasts growth. The experimental brassiere was covering the whole breasts to cope with change according to breasts growth. It was designed to support the breasts firmly, not to press the middle part of them. Simultaneously, this has the advantages that satisfy a characteristic of a figure and the purpose of putting it on.

원형패턴과 바디와의 적합성에 관한 연구 : 토르소 패턴을 중심으로 Focusing on Torso Pattern

나미향,정복희 청주대학교 예술문화연구소 2002 淸藝論叢 Vol.20 No.-

The aim of this is to investigate the fitness between pattern and ligament which is the model of female physical feature in producing goods. For this investigation, the ligament with the same size but manufactured differently in features was chosen to grasp the characteristics and what degree of physical feature can be reflected in accordance with the design techniques of round pattern by putting on the two kinds of torso pattern, currently recognized excellent for physical fitness. The result is as follows; Ligament Ⅰ has the Oriental appearance in flat silhouette, and Ligament Ⅱ has the Occidental appearance generally with solider sense and long in length, and so even though two kinds of ligaments are similar in size factor, they made a remarkable difference in form factor. Design techniques of Pattern A couldn't be said as the pattern in which physical feature was considered in that if the measurements of height and bust girth have the same size, all were made in the same pattern, irrelevantly to the physical features. As Pattern B is made by the measurement figure of each body part, the physical characteristic of each body part show higher reflection rate than those of Pattern A. It is confirmed that Pattern A is more suitable one to the physical form like Ligament Ⅰ in the evaluation of torso pattern for the two kinds of study object, and Pattern B is more suitable to Ligament Ⅱ.s

Briefs 착용 실태조사 : 20대 여성을 대상으로

나미향 김정하 정복희 청주대학교 학술연구소 2008 淸大學術論集 Vol.10 No.-

This study was made to investigate the real state of wearing briefs of females in their 20's to garner the basic data for pattern design and briefs whose wearing satisfaction is high. finding out the problem of design and sense of wearing. The result is as follows: 1. Cotton-made material was preferred in choosing briefs. This means that in the items concerning the sense of wearing, 'Sweat and secret were well absorbed, 'Sense of wearing was good', 'Material was proper,' 'Sense of wearing was generally fine.' 2. Half line was preferred in waist line, The reason is that it was conducive to action and stability. The result that currently-worn waist line and desired-waist line were in conformity shows that the satisfaction of currently-worn waist line was high in general. 3. For the reason that front form of briefs was good for action and stability, the form of half line was most preferred, and the same result was produced in the desired- wearing line. 4. In the form of hips, line 3 was preferred, which covered comfortably the entire parts of hips, and the styles which were jammed in hips, not sufficiently-covering hips, and uncomfortable to femoral muscle region were not preferred. 5. In purchasing briefs, the design was the first consideration, and then materials, measurement, price, etc. In the form of briefs, the type of pants was preferred, among which triangular pants accounted for 86.2% of preference, with most consumers fond of purchasing them. 6. The most preferred color was pastel tone, and white and ivory came after it. They are mostly sold in special market(road shop), and medium and low priced brand were preferred. key word : underwear, briefs, individuality expression, fashion item

감귤류의 Ascorbate 및 Phenolic 획분이 N-nitrosodimethylamine의 생성에 미치는 영향

송미향,이수정,신정혜,최선영,성낙주 한국식품영양학회 2002 韓國食品營養學會誌 Vol.15 No.2

감귤류 (자몽, 레몬, 금귤, 밀감 및 오렌지)를 착즙하여 얻은 쥬스를 sep-pak C_18 cartridge를 사용하여 ascorbate 및 phenolic 획분으로 분리한 다음 pH를 달리한 in vitro 반응계에서 아질산염 소거 및 N-nitrosodimenthylamine(NDMA) 생성억제 효과를 분석하였다. 감귤류 쥬스 ascorbate 획분의 아질산염 소거능은 5ml 첨가시 pH 2.5 에서 79.9 ~ 98.6%, pH 4.2에서 48.5 ~ 86.3%였으나, pH6.0에서는 35.2% 이하였다. Phenolic 획분은 ascorbate 획분에 비해 높은 소거능을 보였으며 특히 pH6.0 에서는 ascorbate 획분에 비해 2배 이상의 높은 소거능을 나타내었다. NDMA 생성억제 효과는 phenolic 획분의 첨가시에 월등히 뛰어나 pH 2.5의 반응용액에 금귤, 밀감 및 오렌지쥬스의 phenolic 획분을 첨가했을 때 92.8% 이상이었으나, ascorbate 획분이 첨가된 경우에는 NDMA 생성 억제 효과를 거의 나타내지 못하였다. 따라서 감귤류 쥬스의 NDMA 생성억제와 관련된 주된 인자는 phenol 화합물인 것으로 사료된다. Five citrus juices were separated into a ascorbate and phenolic portion using sep-pak C_18 catridge, respectively, in order to elucidate the nitrite scavenging effect and N-nitrosodimethylamine (NDMA) formation in model system. the nitrite scavenging effect of ascorbate portion from citrus juices, in the different pH, when added with 5ml were 79.9 ~ 98.6% under the condition of pH 2.5, 48.5 ~ 86.3% at pH 4.2 and lower than 35.2% at pH 6.0. The nitrite scavenging effect was excellent phenolic portion rather than ascorbate portion. Particularly, the effect was more 2 times than ascorbate portion under the reaction condition of pH 6.0. When added the phenolic portion in the reaction mixture, NDMA formation was inhibited 92.8% or more in kum quat, mandarin orange and sweet orange juices. But the ascorbate portion was a negative response of the inhibition of NDMA formation. The inhibition on NDMA formation in citrus juice may be due to phenolic compounds were reacted.

과일을 이용한 드레싱의 품질특성

김미향,이연정,김동석,김덕한 한국조리과학회 2003 한국식품조리과학회지 Vol.19 No.2

본 연구는 기존의 마요네즈보다 칼로리와 염분의 함량이 낮으면서 색과 영양적 가치가 우수한 드레싱 개발의 일환으로 키위, 오렌지, 딸기, 사과 등의 과일을 이용한 드레싱을 제조하여 그 품질특성(수분 및 회분 함량, 색도, 무기성분, 관능검사 등)을 분석비교 검토하였고 선행연구로 인식도 조사를 행하였다. 그 결과는 다음과 같다. 1. 과일드레싱에 대한 인식 정도는 5점 만점에 평균 3.39점으로 약간 높게 나타났으며 '편리한 음식이다'가 3.90점으로 가장 높은 인식점수를 보였다. 2. 수분함량은 49.3~59.4%의 범위로 사과드레싱이 59.4%로 가장 많은 함량을 나타내었고 그 다음으로 키위드레싱(57.2%)>딸기드레싱(55.9%)>오렌지드레싱(49.3%)의 순이었다. 조회분함량은 0.8~1.4%이었으며 오렌지드레싱이 1.4%로 가장 높은 함량을 나타내었고 그 다음이 딸기드레싱>키위드레싱 >사과드레싱 의 순이었다. 3. 색도면에서는 명도 L값은 사과드레싱이 가장 높았고 녹색도 a(-)값은 키위드레싱, 적색도 a값(+)은 딸기드레싱, 황색도 b값은 오렌지드레싱이 가장 높았다. 이들 다양한 색은 식욕촉진에 효과를 주는 것으로 나타나 그 가치가 인정된다고 여겨진다. 4. 무기성분 분석 결과, Ca의 함량은 6.7~20.4mg,Mg은 6.5~20.5mg, K은 67.2~182.6mg의 범위였고 오렌지드레싱의 Ca, Mg, K의 함량이 가장 높았다. Na의 함량은 168.8~551.7mg의 범위로 식품성분표(1999년)에서 제시한 마요네즈의 Na의 함량(551mg)보다는 대체로 낮은 편이었고 특히 키위드레싱(168.82mg)은 약 30%에 불과하여 성인병예방 차원에서 볼 때 바람직한 결과로 보인다. Ca : P 함량의 비율은 대략 1.17 : 1 수준으로 과일드레싱 자체만으로도 칼슘 흡수에 매우 이상적인 비율을 갖춘 식품이었다. 5. 관능검사는 키위드레싱이 맛과 전반적인 기호도(p<0.05)에 있어 가장 좋은 평가(3.50점)를 나타냈으며 색, 냄새, 질감, 상큼한 맛은 과일의 증류에 따라 유의적인 차이가 나타나지 않았다. 이상의 결과로 볼 때 과일드레싱은 색이 아름다우면서 칼로리가 낮고 저염식으로서 그 영양적 가치가 우수하여 상품으로의 개발 필요성이 요구되며 특히 키위를 이용한 드레싱의 이용이 가장 좋을 것으로 사료된다. This study was carried out to develop a better fruit-dressing than previous mayonnaise in terms of calories, salt content and color, using kiwis, oranges, strawberries, and apples. This study was aimed to identify the perception, physico-chemical and sensory characteristics of the 4-kinds of fruits dressing. The results were as follows: The perception of the fruit dressings received the highest score (3.90) for 'It's convenience foods'. The misture in the dressings ranged from 49.3 to 59.3%, and was highest in apple dressing, followed by the kiwi, strawberry, and orange dressings, in that order. The crude ash for the dressings ranged from 0.8 to 1.4%, and was highest in the orange dressing. the L value was highest in the apple dressing, the a(-) value in the kiwi dressing, the a(+) value in the strawberry dressing and the b value in the orange dressing. The Ca/ P ratio was about 1.17 : 1. The results of mineral contents analyses were also examined. The calcium, magnesium and potassium levels were highest in the orange dressing. The mineral contents of fruit dressings were 6.7 to 20.4㎎/100g for calcium, 6.5 to 20.5㎎/100g for magnesium and 67.2 to 182.6㎎/100g for potassium. The sodium content of the fruit dressings were lower than in the previous mayonnaise, especially for the kiwi-dressing, which was 30% that in the mayonnaise. As a result of the sensory evaluations of the 4-kinds of fruits dressing, the kiwi dressing received the highest scores (3.50) of all the fruit-dressings in relation to the taste and palatability. Fruit are good for producing dressings that are low in calories and salt, with kiwi dressing proving to be the best of those fruits tested.

키위 드레싱 제조법의 표준화 연구

김미향,이연정 동아시아식생활학회 2002 동아시아식생활학회지 Vol.12 No.5

This study was carried out to develop a kiwi dressing which was lower in calories and a more beautiful color by using Kiwi rather than mayonnaise. This study was aimed to standardize a recipe for kiwi dressing using sensory characteristics as well as to examine the changes of pH and chromaticity by the storage period. Results of this study were as follows: from the results of sensory evaluation on kiwi dressing using different kinds of oil, the pure olive oil showed the higher scores than the corn oil in the taste, fresh-sour taste and overall palatability. Sensory evaluation scores of kiwi dressings with various amounts of oil were not significantly different, which suggested that use of kiwi for a dressing was a good way to develop a low calorie dressing because the addition of 32% (160g) oil in kiwi dressing could replace the 75% oil used in mayonnaise without any significant differences in the overall palatability. From the result of sensory evaluation on kiwi dressing with different kinds of' acid, lemon juice showed the higher scores than apple vinegar in flavor. The kiwi dressing showed the highest scores in the overall palatability and fresh-sour taste when 12% (60g) onion juice was added and in as well as flavor, taste and the overall palatability at 10 days of storage. The pH values of kiwi dressing increased significantly in proportion to the storage period (p<0.001), and showed the highest pH value of 2.99 at 17 days of storage. Lightness in color showed the lowest value at 3 days of storage and the greenness of kiwi dressing increased gradually, but the yellowness decreased significantly in proportion to the storage period(p<0.001).