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박혜원,최상운,백남인,김성훈,은재순,양재헌,김대근 대한약학회 2006 Archives of Pharmacal Research Vol.29 No.2
A new compound 2 and two known guaiane-type sesquiterpenoids were isolated from the methylene chloride-soluble fraction of the methanolic extract of the fruits of Torilis japonica (Umbelliferae) through repeated silica gel and Sephadex LH-20 column chromatography. Their chemical structures were elucidated as torilin (1), 11-acetoxy-8-angeloyloxy-1β-hydroxy-4- guaien-3-one (1β-hydroxytorilin, 2), and 11-acetoxy-8-angeloyloxy-1α-hydroxy-4-guaien-3-one (1α-hydroxytorilin, 3) by spectroscopic analysis. Compounds 1-3 exhibited cytotoxicity against human A549, SK-OV-3, SK-MEL-2, and HCT15 tumor cells.
박혜원,김은심,나은주,윤미해 대한예방치과학회 2017 International Journal of Clinical Preventive Denti Vol.13 No.3
Objective: Effective removal of the dental plaque in the gingival sulcus and proper massage of the gingiva have been the important things to control the early stage of gingivitis, through the development of newly designed tooth-brush use. Methods: Three groups of materials were classified as experimental group for sulcus tooth-brush, positive control group as using the modified sulcus tooth-brush, and the control group as the plane tooth-brush as Buttler No. 209. Partial dentition model was produced as frontal and posterior portion by use of the extracted teeth on Molar teeth and upper anterior teeth on the dental plaster covered with the latex typed and open and close typed artificial gingiva. 10 times back and forth movement tooth-brushing was performed to all groups of the dental models, painted with the artificial plaque and plaque dying on the tooth surface and in the gingival sulcus, by use of the automatic tooth-brushing machine. The residual amounts of the artificial plaque was calculated and estimate the relative amounts of the removal of the artificial plaque in the dental plaque on each group, and compared them each others. Results: The clearance area of the artificial plaque in the gingival sulcus area was more in experimental group or positive control group than that of the control group at all portions of the tooth both in anterior and posterior teeth. Conclusion: Sulcus cleansing U-shaped tooth-brush was recommended to use for the Bass technique tooth-brushing in order to cleansing the dental plaque.
잣가루가 석탄병(惜呑餠)의 기호도와 Texture 에 미치는 영향 및 석탄병 제조법의 표준화에 관한 연구
박혜원,강인희,조후종,이춘자,김귀영 한국식생활문화학회 1995 韓國食生活文化學會誌 Vol.10 No.3
Seoktanbyung, a traditional rice cake, was named in old literature, since from old times its taste was so good that one was not able to eat it without much regret. To suggest its standard preparing method, we prepared it by 0%, 10%, 15%, and 20% of the moderate standard of ground pine nuts which had much influence on its own special soft texture. The result of the analysis was as follows: The water content of Seoktanbyung was 31.62∼34.62%. The degree of colour was L value: 48.17∼56.88, a value: 6.07∼8.24, and b value: 12.67∼15.25, and the higher the degree of the addition of ground pine nuts was, L value and a value were more or less decreased, but b value was increased. The measured result of texture was: as for hardness and gumminess, there was a significance (p<0.05) between Seoktanbyung with and without ground pine nuts, and as for cohesiveness, there was a significance (p<0.05) between Seoktanbyung added 20% of ground pine nuts and another material, but each material showed a similar value of measure. The result of sensory evaluation was: as for sweetness and flavor, there was no significance among material, so ground pine nuts had no influence on the sweetness and flavor of Seoktanbyung, and as for crumbness and chewiness, there was a significance between Seoktanbyung with and without ground pine nuts. The general degree of the taste was: Seoktanbyung added 20% of ground pine nuts was the highest among others.
현대 패션 산업에 나타난 크라우드소싱 디자인에 관한 연구
박혜원 복식문화학회 2017 服飾文化硏究 Vol.25 No.6
Crowdsourcing models in which organizaions obtain needed product ideas and services from a crowd in a network-based society are rising as a global industry trend. The purpose of this study was to figure out the types and characteristics of crowdsourcing design shown in the domestic fashion brands, and to provide implications for design strategies using crowdsourcing. This study was based on qualitative research which was brand case studies on crowdsourcing design in the fashion industry from January 2006 to July 2017. Also, quantitative analysis using frequency and percentage was applied. The results were as follows: First, crowdsourcing design was used in almost all types of fashion brands, such as sports and outdoor wear, men’s wear, women’s wear, men’s and women’s casual wear, shoes, bags, school uniforms, jeans, accessories, etc. Crowdsourcing design in the fashion industry was classified into three types: crowdsourcing graphics and artwork; crowdsourcing customized designs; and crowdsourcing product designs. Of the three types, crowdsourcing graphics and artwork was used most. There were four methods to choose the best crowsourced design: review only by experts, voting by crowd and review by experts, crowdvoting, and crowdfunding. Second, the characteristics of crowdsourcing design were openness, participation, reward and acknowledgement, sharing and interaction, and individualized collective intelligence. Crowdsourcing design could be used as an open innovation strategy in the fashion industry, which could collect new and creative design ideas for product development, resulting in the satisfaction of consumers and benefitting the company.