복합상업공간의 이동행태에 따른 주시영역에 관한 연구 -아이트래킹 기법을 활용하여-

문보경 ( Moon Bokyung ),김주연 ( Kim Jooyun ) 한국공간디자인학회 2020 한국공간디자인학회논문집 Vol.15 No.8

(Background and Purpose) In Korea, the complex commercial space has been developing rapidly since the mid- to late 2000s. With the active development of urban malls, large-scale commercial spaces have been created and combined into various forms. The complex commercial space is made up of a large and extensive space, which makes it difficult for its users to easily grasp the overall spatial shape. The Complex Space Plan and a variety of visual information exposed to space users also cause confusion. Users can widely accept other visual information if the visual elements that make up the space communicate the purpose, direction, and angle of the space smartly. Thus, this study aimed to identify the space zones observed when moving by obtaining quantitative information of the eyes by using eye-tracking techniques based on users’ mobile behavior in complex commercial spaces. (Method) An experimental study was conducted using eye-tracking techniques to derive characteristics that catch the user's attention according to their mobile behavior in complex commercial spaces. The user understood free movement and purpose movement by distinguishing between the purpose and non-purpose movement when moving, and considered the complex commercial space for the subject of the experiment and the prospect-tracking method. The researchers selected COEX, a representative complex commercial space, as the site for the experiment. The subjects were selected and were to perform without beauty lenses, astigmatism, or color blindness to track the eye movement without visually disqualifying reasons. (Result) Analysis of the main areas of the natural movement and navigational movement showed that the order of the areas with high visibility was common to the central and upper central areas, and to the right of the center. The low-maintenance area rose to the left, center, and bottom right. (Conclusion) An analysis of the area that was observed according to the movement behavior showed that the area of the eye was similar to that of the navigational and natural movement. The results of high concentration and attention in the center and upper center were derived. Although natural and navigational movement have different purposes, visual search for space can be interpreted as a similar area in user mobility behavior. The results from the experimental study revealed familiar and focused areas of the user's gaze, and they will act as important areas in space composition, while important design elements will be placed in areas where user concentration takes place.

기술사회의 라이프스타일 기반 스마트 주거 공간디자인에 관한 연구

문보경 ( Bokyung Moon ),김주연 ( Joo Yun Kim ),안진근 ( Jinkeun Ahn ),황용섭 ( Yongseup Hwang ) 한국공간디자인학회 2015 한국공간디자인학회논문집 Vol.10 No.2

(Background and Purpose) Residential spaces have been evolving continuously as a result of social, cultural, environmental, and technological changes, and human lifestyles have been in sync with these changes. Thanks to advancements in digital and information technology, residential spaces in the modern age are structures characteristic of a complex spatial system that facilitates human interaction and delivers new experiences. Thus, technology blurs the various boundaries of space. Accordingly, a new and smart residential space that functions actively and independently has emerged. Predictions regarding residential spaces and their formative changes have considerable significance in space design. The purpose of this study is to examine the features and types of smart residential spaces that are forming and changing according to changes in human lifestyles in the modern technological society. The directionality in design strategies for such spaces is presented in this paper. (Method) First, a literature review was employed to understand lifestyle changes that occurred after industrialization, their interactions with residential spaces, and modern people’s residential awareness. Second, an investigation was conducted to understand changes in residential forms that have accompanied technological advancement; contemporary types and features of smart residential spaces were also examined. Third, a strategic framework design was established based on the characteristics of smart residences; further, an investigation and analysis of previous cases regarding the smart residential environment were performed. (Results) Smart residential spaces form environments and structures that correspond to the life patterns of residents. An aesthetic and eco-friendly residence comes from a harmonious combination of natural materials and smart technologies. Additions to preexisting physical spaces ensure various information accessibilities; further, changes to residential spaces and environments reflect the need for unlimited sharing of information that does not require moving to a different location. The number of people seeking the conveniences of the smart residential environment is increasing. Furthermore, the smart residential environment requires a stronger technology-based approach. However, as technology becomes generalized and polished, emotional prerequisites associated with designs will definitely increase. (Conclusions) The primary concerns underlying the construction of residential spaces are humans and communications between humans and spaces-not the combination of spaces and technologies. Thus, construction is performed in response to the expansion of human consciousness as a representational method that reflects humans’ behaviors as they pertain to spaces. This study involved the exploration of a limited number of case studies; however, its findings may prompt various follow-up studies on smart residential space design.

초등학교 아동의 비만 스트레스와 식행동 및 식습관에 대한 연구

김지희(Ji-Hee Kim),문보경(BoKyung Moon) 동아시아식생활학회 2010 동아시아식생활학회지 Vol.20 No.3

This study was conducted to investigate the influence of obesity stress on the eating behavior of elementary school students. Using a questionnaire, 300 students in the sixth grade from 2 schools in Kyunggi-do were surveyed (Boys: N=145, Girls: N=155). Data analysis was managed by SPSS software (version 13.0). The link between obesity stress and eating habits or behaviors was dependent on physical discomfort. There was also a large group of students experienced irregularity in their meal times during the day. Furthermore, there were significant differences in mealtime among boys under psychic stress caused by obesity. In the case of dairy intake during breakfast, the significant signs of obesity stress for were physical discomfort for boys and psychic stress for the girls. It was found for both boys and girls that more frequent midnight snacking decreased the efforts to overcome obesity stress. Therefore, a professional nutrition program that can educate school children must be implemented both in school and at home. In addition to overweight or obesity children, normal weight and underweight children can also benefit from this program that includes health counseling for weight and eating behaviors.

전처리 조건에 따른 여주(Momordica charantia L.) 초절임의 쓴맛 감소와 품질평가

박효순(HyoSun Park),문보경(BoKyung Moon),김선아(Suna Kim) 한국식품과학회 2016 한국식품과학회지 Vol.48 No.5

본 연구는 여주(Momordica charantia L.) 의 강한 쓴맛으로 인해 음식재료로서의 활용이 제한적인 어려움이 있는 점을 개선하기 위해 전처리 조건을 달리하여 여주초절임을 제조한 후 총폴리페놀, 총플라보노이드, L-아스코브산, 유리아미노산 등의 함량을 분석하고, 산화방지 활성과 알파글루코시데이스 억제 활성을 측정하고, 색도, 텍스처, 관능검사를 수행하여 여주초절임의 쓴맛 저감효과와 품질 평가를 수행하였다. 여주 초절임의 유효성분 변화 중 총폴리페놀과 총플라보노이드는 5%-1분군이 가장 높은 함량으로 나타났으며, L-아스코브산 함량은 대조군이 높아 전처리 시행 시 L-아스코브산 손실이 있었다. 대조군과 5%-3분군의 총 유리아미노산의 함량 분석은 대조군에 비해 5%-3분군이 증가하는 경향을 보였으며, 특히 아르지닌과 글루탐산은 다른 유리아미노산들에 비해 높은 증가를 나타냈다. 산화방지 활성과 알파글루코시데이스 억제 활성에서 ABTS 라디칼 소거능과 DPPH 라디칼 소거능, 알파글루코시데이스 억제활성 모두 5%-1분군이 가장 높은 결과를 얻었으며, 이는 소금물 침지 및 데치기의 복합 전처리가 초절임 제조 후 산화방지 활성과 알파글루코시데이스 억제 활성을 높이는 효과적인 방법으로 사료된다. 색도 측정 결과 L값(lightness)은 실험군이 대조군보다 명도가 낮아지는 경향을 보였으며, a값은 전처리를 시행할수록 또 데치는 시간이 길수록 a값이 높아져 여주의 녹색이 퇴색되는 것으로 나타났고, b값은 황색이 낮게 나타났다. 경도 측정 결과 침지를 시행한 소금물의 농도와 데치는 시간 모두 경도에 영향을 주는것으로 나타났다. 관능검사에서 5%-3분군의 선호도가 높게 나타났으며, 색상을 제외한 조직감, 쓴맛 강도, 쓴맛 선호도, 전체적인 기호도에서 대조군과 실험군에서는 유의성이 있었으나 실험군 간 유의성은 없었다. 이는 초절임제조 전 소금물의 농도(1%, 5%)와 상관없이 20분간 침지한 후 데치기를 시행한 전처리 과정이 대조군보다 쓴맛은 감소하고 선호도가 증가함을 의미한다. 관능검사와 색도와 텍스처 측정을 통해 소금물의 농도와 상관없이 20분 침지 후 데치기를 시행하는 것이 쓴맛 저감 효과가 있는 결과를 얻었다. 그러나 여주초절임의 총폴리페놀, 총플라보노이드, ABTS와 DPPH 라디칼 소거 활성, 알파글루코시데이스 억제 활성의 결과가 5%-1분이 가장 높은 결과로 나타났다. 따라서 모든 연구 결과를 종합해 볼 때 관능검사에서 쓴맛 저감 효과가 있고 여주초절임의 유효성분과 산화방지 활성, 알파글루코시데이스 억제 활성 결과가 높은 5%-1분 조건이 가장 적합한 것으로 사료된다. 본 연구에서는 지금까지 여주의 쓴맛으로 인해 음식재료로서의 사용에 한계가 있었으나 위와 같이 쓴맛을 낮추는 전처리 조리조건을 제시함으로써 음식재료로서의 활용성을 증대할 수 있을 것이며, 나아가 쓴맛의 감소뿐만 아니라 유효성분의 파괴가 적은 여주 초절임 제품의 개발 가능성을 제시함으로써 다양한 가공식품으로의 개발 역시 가능할 것으로 사료된다. This study was performed to investigate the reduction in bitter taste and quality characteristics by pretreatments (brining; 1, 5% and blanching; 1, 3 min) in pickled bitter melon, respectively. We prepared picked bitter melon samples at 1%-1 min, 1%-3 min, 5%-1 min, 5%-3 min. Total polyphenol and total flavonoid contents were found to be the highest in 5%-1 min at 14.23±0.40 mg CE/g (dry) and 4.46±0.10 mg RE/g (dry), respectively. L-ascorbic acid level was the highest in control samples. Arginine and glutamic acid were increased by brining and blanching. ABTS and DPPH radical scavenging activity were found to be the highest at 43.60±0.40 and 44.88±0.20% at 5%-1 min, respectively. α-glucosidase inhibitory activity was the highest at 5%-1 min. The a value was statistically different, whereas L and b values were similar among different pretreatments. Hardness in pretreated samples was decreased as compared to that in the control. Among sensory evaluations, ‘color’ did not indicate any statistical difference, while ‘texture’, ‘bitterness preference’ and ‘overall preference’ increased with pretreatments, and ‘bitter intensity’ decreased.

생여주의 산화방지, 알파글루코시데이스 저해 활성 및 여주초절임의 카란틴과 루테인 함량 변화

박효순(HyoSun Park),문보경(BoKyung Moon),김선아(Suna Kim) 한국식품과학회 2018 한국식품과학회지 Vol.50 No.4

본 연구에서는 여주의 산화방지 활성과 알파글루코시데이스 저해 활성을 측정하고 총폴리페놀, L-아스코브산, 카란틴, 루테인 등 유효성분의 함량을 분석하였으며 초절임조건에서 카란틴과 루테인의 함량 변화를 비교하였다. 본 실험에 사용된 여주는 카란틴 777.92±27.59 mg/100 g, 루테인 16.87±2.07 mg/100 g, L-아스코브산 94.78±0.61 mg/100 g, 총폴리페놀 22.07±0.74 mg CE/g으로 나타났다. 여주추출물의 알파글루코시데이스 저해 활성은 추출물의 농도에 따라 0.5 mg/mL에서 55.60±1.34%, 1 mg/mL에서 80.40± 0.87%로 측정되었다. ABTS 라디칼 제거 활성은 여주추출물 5 mg/mL에서 31.76±0.42%, 10 mg/mL 61.98±0.27%였고, DPPH 라디칼 제거 활성은 여주추출물 5 mg/mL에서 56.19±2.39%, 10 mg/mL에서 89.51±0.25%로 측정되었다. 여주초절임의 전처리조건별 카란틴과 루테인의 함량을 비교한 결과, 여주초절임의 카란틴 함량은 PBM11 205.47±29.91 mg/100 g, PBM13 281.66±4.45 mg/100 g, PBM51 292.01±18.20 mg/100 g, PBM53 375.63±9.03 mg/100 g로 대조군 74.32±9.57 mg/100 g과 비교하여 모두 높게 나타났고. 여주초절임의 루테인 함량은 PBM111.57±0.13 mg/100 g, PBM13 1.99±0.28 mg/100 g, PBM51 3.18±0.52 mg/100 g, PBM53 4.07±0.40 mg/100 g이며 대조군은 0.70±0.07 mg/100 g보다 모두 높았다. 이는 여주초절임을 제조할 때 소금물침지와 데치기 단계가 여주에 함유된 카란틴과 루테인과 같은 유용성분의 손실이나 파괴를 방지하는 효과가 있는 것으로 판단된다. 특히, 5%소금물 침지와 3분 데치기를 한 PBM53군이 여주초절임의 루테인과 카란틴을 보존하는데 가장 효과적인 것으로 나타났다. This study aimed to analyze charantin and lutein from fresh bitter melon (FBM) for their antioxidant and α-glucosidase inhibitory activities. We subsequently compared our results with charantin and lutein content of pickled bitter melon (PBM11, PBM13, PBM51, and PBM53), obtained by brining (1 and 5% salt) and blanching (1 and 3 min). Charantin, lutein, L-ascorbic acid, and total polyphenolic content in FBM were 777.92±27.59, 16.87±2.07, 94.78±0.61, and 22.07±0.74 mg catechin equivalents/g on dry basis, respectively. Antioxidant activity of 5 mg/L FBM extract was 31.76±0.42% in ABTS assay and 56.19±2.39% in DPPH assay; α-glucosidase inhibitory activity of 0.5 mg/L FBM extract was 55.60±1.34%. Charantin and lutein content of all PBM samples were higher than control without brining and blanching treatments, those in PBM53 being 375.63±9.03 and 4.07±0.40 mg/100 g, respectively. These showed that brining and blanching in pickling process were very effective in retaining charantin and lutein in bitter melon.

홍삼박 분말을 첨가한 약과의 품질 특성

장옥희,박지현,김선희,이선영,문보경,Zang, Ok-Hee,Park, Jihyun,Kim, Sun-Hee,Lee, Sun-Yung,Moon, BoKyung 한국식품조리과학회 2014 한국식품조리과학회지 Vol.30 No.6

The purpose of this research was to prepare Yackwa by addition of red ginseng marc powder to enhance its functional properties. For this purpose, ginsenosides composition of red ginseng marc powder was analyzed and red ginseng marc powder was added at different levels (1 to 15%) for Yackwa preparation. Also, their quality characteristics such as texture and color were measured and sensory evaluation was performed. Four ginsenosides including Rg3, Rc, Rb2, and Rd were the most abundant forms in red ginseng marc powder. With the increase of red ginseng marc powder, the properties of hardness, cohesiveness, and gumminess of samples decreased. The $a^*$ value of sample was highest when 10% of red ginseng marc powder was added. With the addition of red ginseng marc powder, the $L^*$-and $b^*$-values of samples decreased significantly (p<0.05). Based on the results of sensory evaluation, we recommended 10% addition to prepare Yackwa with red ginseng marc powder.

출산방식과 모-영아 애착의 관계에서 모 출산경험인식의 매개효과

이정은(Jeong-Eun Lee),문보경(BoKyung Moon),김현수(Hyun-Soo Kim) 한국가족치료학회 2019 가족과 가족치료 Vol.27 No.2

본 연구는 출산방식과 모-영아 애착 간의 관계를 검토하고 두 변인 간 관계를 모의 출산경험인식이 매개하는지를 확인하는데 그 목적이 있었다. 이를 위해 애착형성 단계의 영아기 자녀를 둔 어머니를 대상으로 참가자 정보, 출산방식, 임신 및 출산 관련 특성, 출산경험인식, 모-영아 애착, 우울을 측정하였다. 총 163명의 어머니 자료가 분석에 활용되었고, 이 중 자연출산집단은 79명, 의료분만집단은 84명이었다. 연구결과를 살펴보면, 1) 자연출산집단과 의료분만집단은 학력과 모든 임신 및 출산/분만 관련 특성에서 유의한 차이를 나타냈고, 2) 자연출산집단이 의료분만집단보다 출산경험인식이 더 긍정적이고 애착이 더 안정적이었으며 이러한 결과는 학력과 우울을 통제한 후에도 동일하였고, 3) 학력과 우울의 영향을 통제한 상태에서 매개모델을 검증한 결과 출산경험인식은 출산방식이 모-영아 애착에 미치는 영향을 완전매개하는 것으로 나타났다. 자연출산은 의료분만보다 출산경험을 더 긍정적으로 인식하게 만들고, 이렇게 증가된 출산경험인식은 모-영아 애착에 정적으로 기여하는 것으로 나타났다. 본 연구를 통해, 출산경험의 긍정적 인식의 중요성과 출산경험을 긍정적으로 인식할 수 있게 하는 출산환경 및 방식이 모-영아의 안정적인 애착형성에 기여함을 확인할 수 있었다. Objectives: The purpose of this study was to examine the relationship between childbirth methods and mother-infant attachment (Attachment) and to test a potential mediation of perceived birth experiences (Birth Exp) between these two variables. Methods: Demographic information, childbirth method, features surrounding childbirth and delivery, Birth Exp, Attachment, and maternal depression were assessed from 163 mothers of infants ages 1.5 to 8 months. Of those, 79 delivered a child through a nature-centered birth (NCB) and 84 delivered a child through an expert-directed delivery (EDD). Results: First, the NCB and EDD groups were significantly different in education and all the delivery-related features. Second, the NCB group showed better Birth Exp and Attachment than the EDD group, and the results were similar even after controlling for maternal education and depression. Third, Birth Exp fully mediated the effect of childbirth methods on Attachment. Conclusions: These findings suggest the importance of positive childbirth experiences and provide a chance to understand that birth methods promoting positive childbirth experiences could contribute to stable mother-infant attachment.

UPLC-MS/MS를 이용한 배추와 배추김치의 글루코시놀레이트 및 대사체 분석

김재철(Jaecheol Kim),박효순(Hyo Sun Park),황금택(Keum Taek Hwang),문보경(BoKyung Moon),김선아(Suna Kim) 한국식품과학회 2020 한국식품과학회지 Vol.52 No.6

본 연구에서는 부위별 배추와 배추김치에 함유되어 있는 글루코시놀레이트류의 조성을 UPLC-MS/MS를 이용하여 탐색하고, 인돌류 대사체를 MS/MS를 이용하여 분석한 결과, 글루코시놀레이트류는 음이온 모드([M-H]−)에서 검출되었으며, glucobrassicanapin (m/z 386), glucoalyssin (m/z 450), glucobrassicin (m/z 447), 4-methoxyglucobrassicin (m/z 477), neoglucobrassicin (m/z 477)는 MS scan 모드에서, gluconapin (m/z 372→97), progoitrin (m/z 388→97), glucoiberin (m/z 422→97), 4-methoxyglucobrassicin (m/z 477→97), neoglucobrassicin (m/z 477→447)는 MS/MS MRM 모드에서 검출되었다. Glucobrassicin과 같은 인돌기 함유 글루코시놀레이트류들이 대사되어 생성되는 인돌류 대사체로는 ascorbigen (m/z 306→130)과 I3A (m/z 146→118)가 MS/MS MRM ([M+H]+) 모드에서 검출되었다. Ascorbigen은 NKC보다 IPC와 OPC에 유의적으로 많이 함유되어 있었다. I3A는 NKC에 가장 많이 함유되어 있었으나 시료 간 유의적인 차이는 없었다. 본 연구를 통하여 배추와 배추김치에 존재하는 글루코시놀레이트류와 그 대사체인 인돌류 물질을 UPLC-MS/MS를 이용하여 분석할 수 있었다. In this study, we analyzed glucosinolates and their metabolites in the inner and outer parts of napa cabbage (NC; Brassica rapa subsp. pekinensis) and napa cabbage kimchi (NKC) using UPLC-ESI-MS/MS. In the extracts from NC and NKC, glucobrassicanapin (m/z 386), glucoalyssin (m/z 450), glucobrassicin (m/z 447), 4-methoxyglucobrassicin (m/z 477), and neoglucobrassicin (m/z 477) were detected using the MS scan mode ([M-H]−), and gluconapin (m/z 372→97), progoitrin (m/z 388→97), glucoiberin (m/z 422→97), 4-methoxyglucobrassicin (m/z 477→97), and neoglucobrassicin (m/z 477→447) were detected using the MS/MS MRM mode ([M-H]−). Ascorbigen (m/z 306→130) and indole-3-carboxaldehyde (I3A; m/z 146→118), which were metabolites of glucobrassicins, were detected using the MS/MS MRM ([M+H]+) mode. The peak intensities of ascorbigen in the extract from the inner and outer parts of NC were significantly higher than those of the NKC extract (p<0.05); however, there was no significant difference in I3A peak intensity between the NC and NKC extracts.

노루궁뎅이버섯 분말을 이용한 크림수프의 품질 특성

양승욱(Seung-Wook Yang),김보라(Bo-Ra Kim),이조원(Jo Won Lee),이찬(Chan Lee),문보경(BoKyung Moon) 동아시아식생활학회 2014 동아시아식생활학회지 Vol.24 No.5

In this study, manufactured a cream soup by varying addition of Hericium erinaceus and decided its recipe, and conducted particle size analysis, calorimetry, sensory test for investigating physicochemical characteristics and quality characteristics (salinity, sugar content, color value, pH, viscosity), antioxidant activities of soup, and mechanical sensory test for objectivity. This study found that moisture content in Hericium erinaceus powder was 6.16%, crude protein 26.87%, crude fat 4.62% and crude ash was 10.75% respectively. No significant differences were found in salinity, sugar content, pH according to addition of Hericium erinaceus. As for color value of cream soup manufactured by adding Hericium erinaceus, L value decreased with increase in addition of Hericium erinaceus, whereas a value and b value increased. The more the addition of Hericium erinaceus, the higher the viscosity, which increases concentration of soup. As result of analysis on antioxidant activities of Hericium erinaceus cream soup, antioxidant activities increased with increase in addition of Hericium erinaceus. Particle size analysis showed results similar to that of viscometry, which means that the smaller the particle size, the higher the viscosity, whereas viscosity lowered vice versa. Calorie of cream soup showed no significant difference notwithstanding the amount of addition. As a result of sensory test, S5 with 5% of Hericium erinaceus powder was highest rated in color, flavor, taste, umami taste and overall preference. As a result of mechanical sensory test, umami taste increased with increase in addition of Hericium erinaceus powder, whereas bitterness taste lowered significantly (p<0.05) with addition of Hericium erinaceus. As for salty taste, both control group and experimental group that added Hericium erinaceus powder showed no significant difference. Accordingly, experimental group with 5% of Hericium erinaceus powder was proved to be the most desirable.

큰느타리버섯 분말을 첨가한 돈가스 소스의 항산화 활성과 저장 기간에 따른 품질 특성

박지현(Ji-Hyun Park),허지영(Ji-Young Heo),이찬(Chan Lee),서건식(Geon-Sik Seo),강희완(Hee-Wan Kang),문보경(BoKyung Moon) 동아시아식생활학회 2010 동아시아식생활학회지 Vol.20 No.6

This study was performed to determine the proximate analysis of Pleurouts eryngii and quality characterisitcs of pork cutlet sauce with added king oyster mushroom (Pleurotus eryngii). Pork cutlet sauce was prepared with different levels of king oyster mushroom powder (0, 1, 3, 5, and 7%) and stored for 21days at 25℃. Antioxidant activity was significantly increased by addition of king oyster mushroom powder (p<0.001). L, a and b value significantly increased with the increased of king oyster mushroom powder concentration. As king oyster mushroom powder concentration increased, pH value was increased and titratable acidity (%) value was decreased. pH value and titratable acidity (%) value were stable during storage period. Viscosity value and Brix° were significantly increased by addition of king oyster mushroom powder (p<0.001). The overall acceptability, sweetness and taste of the pork cutlet sauces with added 5% king oyster mushroom powder attained high scores.