한국과 일본의 가구형 집합주택의 거주후평가 비교연구

박중현,강부성,김진욱,Park, Joong-Hyun,Kang, Boo-Seong,Kim, Jin-Wook 한국주거학회 2009 한국주거학회 논문집 Vol.20 No.6

In modern Asia major cities had same problem with lack of affordable housing for families. So they had to concentrate to the mass supply of housing and made some physical counter effects like high density of cities, limitation of parking space. Also people who lived in those cities could suffer from broken traditional community culture. To rebuild traditional community and increase land usage, Block housing is suggested as a new kind of multi-family housing for old town redevelopment. Now some governments are trying to make urban code to give some initiative for new block housing development in old city blocks. They expect this new housing type can help to solve serious problems like lack of parking area, green space and context of block. Also they hope that block housing development can help to increase safety of town and reduce cost of development. The purpose of this study is to review the establishment and development process of Block Housing and to confirm the aspect which has been changed with urban organization together. Also this study tried to find out the intentional characteristics of similarities and differences with comparison of Korea and Japan. And as a result we could find critical physical viewpoint, and provide considerations for future study and plan. Several cases of block housing in Korea and Japan were reviewed for comparative study and Post Occupancy Evaluation (POE) survey was examined to find satisfaction factors and problems which were expected to improved.

목포항 주변 해역에서 장기 모니터링을 통한 수질의 계절 및 년간변동

박중현,박승윤,이용화,최다미,이상룡,Park, Joong-Hyun,Park, Seong-Yoon,Lee, Yong-Hwa,Choi, Da-Mi,Lee, Sang-Yong 해양환경안전학회 2005 해양환경안전학회지 Vol.11 No.2

목포항 주변 해역의 6개 정점에서 1997년부터 2004년까지 수질의 계절 및 년간 변동에 대해 조사하였다. 염분, pH, 용존무기질소와 용존무기인은 년간 다양하게 나타났다. 염분은 1998년에 유의하게 나타났으나, 영양염 농도들은 1998년이 다른 년도보다 유의하게 높았다. 수온, DO, COD와 DIP의 농도는 계절 변동이 명확하게 나타났으며, 이러한 계절적인 변화는 영산강하구언에서 유입되는 담수의 계절적인 특징에 영향을 받았다. 수온, COD와 DIP는 8월에 유의하게 높았으나, 염분과 DO는 8월에 최소로 나타났다. 정점 1(영산강 하구언)의 수질은 영산강의 유입에 따른 낮은 염분과 높은 영양염의 특성을 보였으나, 정점 6(목포항 외해)은 주로의 외해의 특성을 보였다. 목포항 주변 해역에서 수질 인자간의 관계에서 염분은 COD, DO, pH, Chlorophyll a와 영양염 농도에 주요한 요인으로 나타났다. Seasonal and year-to-year variations of water quality were observed at six stations in Mokpo Harbor area between 1997 and 2004. Water quality(salinity, pH, DIN and DIP) was variable between years. Salinity was significantly low in 1998, while nutrient concentrations were significantly higher in 1998 than other years. Water temperature, salinity, DO, COD and DIP concentrations exhibited clear seasonal variations, and these seasonal trends reflected seasonal changes in fresh water discharge from Youngsan river mouth. Water temperature, COD and DIP were significantly higher in August, while salinity and DO reached minimum values in August. In the station 1(Youngsan river mouth), waters with low salinity are subject to high nutrient inputs from Youngsan river, while in the station 6 (outside from Mokpo harbor) waters are primarily oceanic Relationship between water quality parameters indicates that salinity is the primary factor influencing the COD, DO, pH, Chlorophyll a and nutrient concentrations in Mokpo harbor area.

생선가시의 전산화 단층촬영 자료에 삼차원 재구성법을 적용한 연구

박중현,우국성,유영삼,김동원,이한비,Park, Joong Hyun,Woo, Kuk Sung,Yoo, Young Sam,Kim, Dong Won,Lee, Han Bee 대한기관식도과학회 2012 大韓氣管食道科學會誌 Vol.18 No.2

Background and Objectives This study was conducted to gather three dimensional images from computed tomogram in detecting and gaining information about fish bones. Materials and Methods Thirty-nine fish bones and 2 chicken leg bones were used. Bones sandwiched between the cotton sheets were placed into the 3 plastic boxes. Computed tomogram of the bones in the boxes were reconstructed three-dimensionally by Xelis (Infinitt, Korea) to make images of MPR, MIP and VR images. The images were compared with real chicken bones and fish bones as to possibility of detection, finding of location and orientation, and evaluation of shape and calculation of size. Results All 41 bones were detected in all reconstructed images. Distance to the bones from reference point can be measured and orientation can be checked. Shapes were similar between matched images of all real bones. Conclusion The results indicate the usefulness of 3D reconstruction technique in getting informations about fish bones.

‘망각’에서 ‘성찰’ 그리고 ‘마주 보기’로 : 공동역사교재의 제작을 중심으로

朴中鉉(Park Joong-Hyun) 歷史敎育硏究會 2010 역사교육 Vol.116 No.-

대학내 보건진료소 운영 실태 - 대구광역시 소재 1개 대학을 중심으로 -

박중현 ( Joong Hyun Park ) 한국위생과학회 2006 한국위생과학회지 Vol.12 No.2

미산성 차아염소산수와 미가열 병용 처리를 통한 원료 전처리 및 김치 저장 중 품질 확보

박중현(Joong-Hyun Park),김하나(Ha-Na Kim),오덕환(Deog-Hwan Oh) 한국식품영양과학회 2016 한국식품영양과학회지 Vol.45 No.2

본 연구는 김치의 원 · 부재료와 절임배추에 부착된 미생물을 저감화하기 위하여 미산성 차아염소산수의 살균 최적화 조건을 탐색하였고, 이를 바탕으로 제조된 김치를 4°C에서 4주간 저장하는 동안 나타나는 미생물학적 및 이화학적 변화를 측정하였다. 배추는 대조구에 비하여 40°C에서 30 ppm미산성 차아염소산수로 20분간 침지하였을 때 1.75 log CFU/g, 무채는 같은 조건에서 5분간 침지 시 1.68 log CFU/g, 파는 10분 침지 시 1.03 log CFU/g으로 각각 가장 높은 살균 효능을 나타내었다. 한편 10% 소금으로 절임한 배추를 세척할 때 40°C에서 30 ppm 미산성 차아염소산수로 세척시 2.91 log CFU/g 저감 효과를 나타내 수도수로 세척할 때 보다 1 log CFU/g 높은 살균 효능을 나타내었다. 반면 위생처리된 절임배추에 고춧가루, 젓갈 등 양념으로 제조된 김치에서는 이들 양념에 오염된 높은 농도의 총균수로 인하여 대조구와 처리구 간에 초기 총균수의 차이는 없었으나 대장균군은 40°C 미산성 차아염소산수 처리구가 대조구에 비하여 현저하게 감소하였다(P<0.05). 김치를 4°C에서 4주간 저장하는 동안 미생물과 이화학적 변화를 측정한 결과 총균수는 저장 1주 후에 약 9 log CFU/g 증식하였으나, 대장균군은 완전히 사멸하였고 젖산균은 7.66~8.18 log CFU/g까지 증식하였다. 저장기간이 증가함에 따라 3주까지는 총균수와 젖산균 모두 약 9 log CFU/g까지 유지하였으나 4주째에는 현저하게 감소하였으며 대조구와 처리구 모두 유의적인 차이가 없는 것으로 나타났다(P>0.05). 한편 김치의 pH와 산도는 저장 2주째 pH 4.34~4.49, 산도 0.55~0.66%로 가장 좋은 품질지표를 나타냈으며 이후부터는 품질 저하가 서서히 나타났다. 경도도 저장기간이 증가할수록 현저하게 저하되었으나 처리구 간 경도 변화에 대한 유의적 차이는 없는 것으로 나타났다. 본 연구 결과 김치 제조 시 미산성 차아염소산수의 활용은 품질과 안전성 확보에 도움이 되는 것으로 판단된다. This study was conducted to determine the inactivation effects of slightly acidic electrolyzed water (SAEW) on microorganisms attached to salted Chinese cabbage and food materials of kimchi, such as slice radish and green onion. In addition, changes in microbial and physicochemical quality of manufactured kimchi during storage at 4°C for 4 weeks were investigated. Compared to the untreated control with tap water, total bacterial counts (TBC) of Chinese cabbage, slice radish, and green onion were reduced by 1.75, 1.68, and 1.03 log CFU/g at dipping times of 20 min, 5 min, and 10 min, respectively, upon treatment with 30 ppm SAEW at 40°C. Effect of microbial inhibition was higher in salted Chinese cabbage brined in 10% salt (w/v) of 30 pm SAEW at 40°C than in untreated control with tap water, as indicated by 1.00 log CFU/g reduction. TBC of kimchi manufactured with materials treated with 30 ppm SAEW at 40°C was not significantly affected compared to untreated control, although coliforms were remarkably reduced compared to the untreated control. At the beginning of storage (1 weeks), TBC and lactic acid bacteria (LAB) counts increased by approximately 9 and 7.66∼8.18 log CFU/g, respectively, and coliforms were completely eliminated. The pH and acidity of kimchi at 2 weeks were 4.34∼4.49 and 0.55∼0.66%, respectively, and then slowly decreased. The texture (firmness) of kimchi decreased with storage time, but the difference was not significant. This combined treatment might be considered as a potentially beneficial sanitizing method for improving the quality and safety of kimchi.

역사교육에서의 한일관계와 민족주의

朴中鉉(Park Joong-Hyun) 역사교육연구회 2005 역사교육 Vol.95 No.-

2015 개정 교육과정과 고등학교 세계사

박중현 ( Park Joong-hyun ) 역사교육학회 2016 역사교육논집 Vol.60 No.-

In the 2007 and 2009 revised curriculum, world history reflected necessity of exchange and interaction in the history that has been divided by cultures, and the idea of overcoming eurocentricism. However, the development team of the 2015 revised curriculum abandoned the global historical viewpoint and adopted the regional historical viewpoint in designing the world history curriculum, because, they argued, the former is too unfocused and enormous in volume for both students and teachers to adapt to. However, in previous curricula, teachers made and were making due effort to adapt to teaching practice based on the new concepts. If application of new concepts is found difficult, it was more advisable for the government to increase training for the teachers and develop various materials so that teachers and students find world history more interesting and approachable, than to reverse the curriculum. However, the development team of the 2015 curriculum attributed crisis and problems related to world history education to global history, instead of investigating complex causes of such crisis and trying to make improvement. The government has constantly provided achievement standards for the history department. Since 2014, the achievement evaluation system has been applied to high schools, and to all grades in high school from 2016. Also, if the 2015 curriculum was intended to expand core competency through big ideas and core concepts, it should have been revised based on existing research, because simply changing the statement form into the achievement standard format does not result in implementing core concepts or competency. It is difficult to deny that the previous curriculum based on global history is more suitable for that purpose than the new curriculum that is based on segmented syntax. National curriculum a framework of educational direction of the country. For that reason, many countries around the world make effort to research curriculum in other countries and adopt beneficial features from them. The considerable amount of research on curriculum also suggests the significance of taking into account long-term effects of a curriculum. I hope the next revision of curriculum would be based on more rigorous analysis of problems that have been found in previous curriculum.

동치미로부터 분리한 Lactobacillus sakei J4의 항균활성 및 생균제로서 특성

박중현 ( Joong Hyun Park ),오덕환 ( Deog Hwan Oh ),정하열 ( Ha Yull Chung ) 한국산업식품공학회 2012 산업 식품공학 Vol.16 No.2

Various lactic acid bacteria were isolated from Korean Dongchimi (whole radish Kimchi with added water) in order to study their antimicrobial activity, optimal culture conditions and probiotics. Among the eight isolated strains, J4 showed the highest inhibitory effect on pathogens (Bacillus cereus KCTC 3624, Listeria monocytogenes KCTC 13064, Staphylococcus aureus subsp. aureus KCTC 3881, Escherichia coli KCTC 2441, Salmonella enterica subsp. enterica KCTC 2514, Vibrio parahaemolyticus KCTC 2729). It was identified as Lactobacillus sakei based on its morphological and 16S rRNA gene sequence, and designated as L. sakei J4. The optimal pH of the medium, culture temperature and shaking speed for the antimicrobial substance (s) production were pH 8.5, 30oC and 0 rpm, respectively. L. sakei J4 had 24.3% of survival after 2 hr incubation in the artificial gastric juice, 25.8% of survival after 24 h incubation in the presence of 0.3% oxgall and 101.2% of survival after 24 hr incubation in the 0.5% pancreatic juice. These results suggest that Lactobacillus sakei J4 may be commercially used for the probiotic culture.

단안의 홍채부분 위축에 동반된 동측의 맥락망막 위축

박중현(Joong Hyun Park),김진용(Jin Young Kim),정진호(Jinho Jeong) 대한검안학회 2017 Annals of optometry and contact lens Vol.16 No.1

We report 2 cases with distinct clinical manifestations of unilateral iris sectoral atrophy accompanied by ipsilateral chorioretinal atrophy in young immunocompetent patients. Both patients were female and asymptomatic except for cosmetic problems due to focal iris bleach, and had same clinical history of neonatal varicella infection, and positive polymerase chain reaction results for varicella zoster virus from the peripheral blood sample.