Review on Anti-Cancer and Anti-Imflammatory Activity from Rubus coreanus Miquel

You-Na Song(송유나),Heon-Ok Lee(이헌옥),Geon-Min Noh(노건민),Haeng-ran Kim(김행란),Jeong-Sook Choe(최정숙),Ae-Son Om(엄애선) 한국조리학회 2015 한국조리학회지 Vol.21 No.5

상고형 남성헤어커트의 선호각도와 만족도에 관한 연구

송유나(Song, You Na),김아름(Kim, A Reum),조지훈(Cho, Ji Hoon) 한국디자인문화학회 2018 한국디자인문화학회지 Vol.24 No.2

본 연구는 상고형 남성헤어커트 시 형성되는 형성각도와 형성각도의 변화와 만족도와의 관계를 연구하고자 하였다. 자료수집확보의 용이성을 위하여 K지역의 상고머리 형태인 성인남성을 대상으로 연구를 진행하였으며, 각 지점의 4개 포인트를 선택하여 각도기를 0℃로 맞춘 후 무게선의 끝점까지 계측하였다. SPSS WIN 21.0 프로그램을 사용하여 빈도분석, 일원변량분석(One way ANOVA), 선형회귀분석, 교차분석을 실시하였고 연구의 결과는 다음과 같다. 첫째, 두상 포인트별 형성각도는 만족도에 대하여 측면의 이어라인은 정(+)의 영향(β=.589, p〈.01)을, 후면의 네이프라인은 부(-)의 영향(β=-.580, p〈.05)을 나타내어 비례적 구분의 특징을 보였다. 둘째, 커트시점의 헤어커트 후 경과일이 5주를 기준으로 만족도에 영향을 미치는 결과(β=.140, p〈.05)를 보였다. 따라서 형성각도가 상고 형 남성커트 시 측면의 이어라인(Ear line) 형성각도와 후면의 네이프 라인(Nape line) 형성각도가 비례하여 관계를 형성하고 이러한 비례에 따른 형성각도는 5주 이내에 가장 높은 만족도를 가진다는 결론에 도달하였다. 본 연구는 믹스매스(Mix & Match)를 통한 헤어디자인의 확장의 이론적 근거를 지지하고 남성커트를 시작하는 미용인에게 형태적인 이해를 돕는 기초자료로 제공이 가능할 것으로 생각되며, 후속 연구에서는 남성헤어커트의 입체적 형태의 이해를 돕는 교육적 자료제공을 위한 두상 포인트별 형성각도의 비율적 연구 접근을 기대한다. The purpose of this study was to investigate the formed-angle and the relationship between the change and satisfaction of angle during the hair cut. The study was carried out on adult males who have the crew style hair cut in the K region. With regards to convenience in collecting data the four points of each point were selected, the angle of the protractor was adjusted to 0 degree, and the measurement was made to the end point of the weight line. And in this study, Frequency analysis, simple regression analysis, multiple regression analysis, and one-way ANOVA were performed by using the SPSS WIN 21.0 program. The results of the study are as follows. First, about the satisfaction, the formed-angles per head-shaped point are showed positive effect (+) (β =.589, p〈.01) to Ear-line of side, and negative effect (-) (β=-.580, p〈.05) to Nape-line of back. Like this, these are showed a characteristic of proportional distinction. Second, the results (β=.140, p〈.05) affecting the satisfaction rate were obtained at 5 weeks after the haircut at the haircut-timing. Therefore, when doing the crew style haircut for male, the formed-angle made relationship with the Ear-line formed-angle of side and Nape-line formed-angle of back are proportional to each other. And this study concluded that the formed angle according to this proportion has the highest satisfaction within 5 weeks. This study supports the theoretical basis of the extension of hair design through Mix & Match and it can be provided as a basic data for helping the morphological understanding to start the male cut. In addition, in the follow-up study, I expect a proportional research approach of the formed-angles per head-shaped point to provide educational materials in a three-dimensional form.

상고 유형의 남성헤어커트에서 연결 각도의 관계 연구

송유나 ( You Na Song ),조지훈 ( Ji Hoon Cho ) 한국미용학회 2012 한국미용학회지 Vol.18 No.2

This study tries to scientifically analyze angles connecting the side head (temporal area) and back head (occipital area) of man`s crew cut (or sang-go cut). Angles are important part of man`s hear cut. The crew cut is divided into three types -- high crew cut, middle crew cut, and low crew cut. 300 male hair-cut customers in total were used as samples to measure angles. Five points on head were selected to measure angles. The results are as follows: 1. The average angle for each of three crew types was as follows: 44.07o for low crew cut; 54.99o for middle crew cut; 67.58o for high crew cut. 2. The angles on five points were as follows: Angles of the middle type were near the average of three types and formed a strait line. In high and low types, the forms on point 1 and point 5 were similar, but showed different patterns from those of point 2, point 3, and point 4. 3. As the value on a specific point increases or decreases, values on every other point also increases or decreases. Viewed from the above results, we can conclude that the angles linking side head and back head of three types of man`s crew cut are different - that of high crew cut type is around 70o, that of the middle type is around 50o, and that of low type is 40o, that we can use them as criteria for man`s crew cult, and that we can accomplish hair styles customers are satisfied by maintaining these unique patterns. And, these unique patterns in which changes of angle on a specific point cause changes in angles on other points lead us to recognize the importance of angles in man`s hair cut.

제17회 인천아시안게임 체조경기의 이단평행봉 연기 내용에 대한 분석

전혜령 ( Hea-ryung Jeon ),강상욱,송유진 ( You-jin Song ),김나라 ( Na-ra Kim ) 한국체육대학교 체육과학연구소 2015 스포츠사이언스 Vol.33 No.1

본 연구의 대상은 제 17회 아시아경기(2014, 인천)의 체조 경기에 출전하여 종목별 경기(제 Ⅲ경기)의 이단평행봉 종목에 참가한 선수 7명을 대상으로 하였으며 종목별 결승경기를 촬영하여 난도 및 연기내용을 국제체조연맹(FIG)에서 규정한 여자채점규칙집(Code of point 2013-2016)에 의거하여 기록하고 분석한 결과 다음과 같은 결론을 얻었다. 1. 전체 연구 대상의 난도 요소에 대한 분석은 7명의 선수가 이단평행봉 경기에서 실시한 난도 요소의 수가 평균 18.57개로 나타났으며 C난도는 2.00회, E난도는 평균 1.29회 그리고 D난도는 평균 4.86회를 실시하면서 평가를 받는 난도 중에 가장 많이 실행했다. 2. C난도는 7종류의 요소로 7명의 선수들이 총 18회를 실시하였으며 이는 한명의 선수가 평균 2.57회씩 실행했음을 보여주었다. 여기에서 주목할 만한 것은 (4.305)요소를 7명중 57%를 차지하는 4명이 실행하였다. D 난도는 13종류의 요소로 7명의 선수들이 총 32회를 실시하였다. 3. E난도는 7종류의 요소로 총 9회를 실시하였으며 Y. I(중국)선수는 E난도를 4회 실시하였으며 H. H (중국)선수도 3회를 실시함으로써 난도가치 2.0점과 1.5점을 받았다. . 4. 연결 가치는 총 14종류의 연결가치를 활용하면서 총 16회를 실시하였다. 0.1의 연결가치 점수를 받는 연결요소는 12가지였으며 0.2의 연결가치 점수를 받는 연결요소는 2가지 연결요소를 활용하였다. 그 중 D+D 연결가치에서는 12종류의 요소들로 13회를 받은 것으로 볼 때 우리나라 선수들도 난도 요소를 선택 할 때 아시아 정상 선수들이 실시한 요소연결에 관심을 갖고 기술 구성에 심의를 기울여야 할 것으로 본다. This study was performed target 7 players, who were selected in the final round (3rd game) of uneven bars for the gymnastics, by participating in the 17th Incheon Asian Games 2014. Final round of uneven bars competition recorded and analyzed the difficulty degress and performance contents based on the code of point (2013-2016) regulated by FIG through this data and the results were as follows, 1. Analysis of the difficulty element of the overall study are seven players showed pieces 18.57 average number of elements. C nando difficulty 2.00 times, E nando difficulty is the average of 1.29 times and D nando difficulty was during the most difficulty receiving an average of 4.86 times while performing the assessment. 2. Difficulty C was conducted a total of 18 times seven players with seven kinds of elements which showed that one players run average 2.57 times. the important thing 4.305 elements 4 of 7 people were executed which accounts for 57%. D nando has seven players with 13 kinds of elements was performed a total 32 times. 3. E difficulty was conducted a total of 9 times with seven kinds of element. Chines Y.I player was conducted 4 times an E nando and H. H chines player was conducted 3 times an E nando so they got 2.0 points and 1.5 points nando value. 4. Connection value was performed a total of 16 times while taking advantage of the connection of the value of 14 types. Connecting elements connected to receive a score of 0.1, 12 kinds of valuable elements that were connected to the connection point value of 0.2 was utilized two connecting elements. Among D + D connection value receiving the 13th to the 12 kinds of elements.

중만생 저아밀로스 가공용 벼 ‘미호 (밀양300호)’

이지윤(Ji-Yoon Lee),이나금(Na Geum Lee),송유천(You Chun Song),이종희(Jong Hee Lee),조수민(Su Min Jo),권영호(Young Ho Kwon),이소명(So Myeong Lee),강주원(Ju Won Kang),박동수(Dong Soo Park),조준현(Jun Hyeon Cho) 한국육종학회 2021 한국육종학회지 Vol.53 No.3

‘Miho’ (Milyang300) was developed as a processing rice by means of pedigree selection. ‘Milyang300’ has slightly opaque seedswith low amylose content (11.2%), unlike cultivars such as Baegjinju and Milky-queen, which have seeds with low amylose but are opaque. ‘Milyang300’ was selected and named ‘Miho’ in 2016. ‘Miho’ is a late-maturing ecotype with an average heading date of August 21st. Itshows mild resistance to leaf blast and strong resistance to rice stripe virus, and bacterial blight (K1-K3); however, it is susceptible to brownplant hopper infestation. The yield capacity of ‘Miho’ determined over 3 years of regional yield trials was 565 kg/10 a. In terms of processingproperties, ‘Miho’ shows no significant differences in textural properties when stored for 6-48 h at 3℃ and -18℃. Moreover, the physicalproperties of ‘Miho’ remain unaltered during freeze-thaw processes. Thus, the low-amylose rice ‘Miho’ may be suitable for the productionof refrigerated and frozen cooked rice (Registration No. 7656).