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배정숙 대구대학교 디자인연구소 2002 디자인연구논집 Vol.1 No.1
In this article, Chinese Scholar tree is extracted in distilled water, and its dyeing properties on silk and wool were investigated. The dyeing of silk and wool fabrics in this experiment was also employed the mordant dyeing method such as pre-mordant, post-mordant and simultaneous mordant method. For an evaluation of the dyeing property of the mordanting agents (Al, Cr, Cu, Sn and Fe compounds), the-pre mordant method, the repeat dyeing and the fastness of the light, washing and dry cleaning measured respectively. It appears that the optimum condition of the dyeing of silk and wool fabrics with Chinese Scholar tree extract is 60℃(silk), 80℃(wool), 60 min ,and pH 5-6. Mordant treatments are effective in improving light, washing and dry cleaning fastness of experimental fabrics.
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배정숙,이경은 서울여자대학교 자연과학연구소 2013 자연과학연구논문집 Vol.25 No.-
The purposes of the study were to review research on dduk (Korean traditional rice cake) published in two academic journals (Journal of the Korean Society of Food and Cookery Science and Journal of the Korean Society of Food Culture) for year 2000-2012 and to provide research suggestions for future research. A total of 171 articles were reviewed and analyzed by research purpose, research method, type of dduk, and ingredients. All of the research was conducted on dduks which were prepared by steaming or punching. In the same context, sulgidduk and jeungpyeon were the most frequently studied. The research purposes were quality characteristics evaluation and standardized recipe development, functionality of ingredients, customer’s perception on dduk, microbiological assessment, packaging and storage, and review of old literature. Most research used regular rice as a main ingredient and various secondary ingredients were used. Based on the result, several suggestions were provided for future research. The result will guide researchers to plan research projects on dduk and an infrastructure is needed that bridges between the needs of the researchers and practitioners in the dduk industry.
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배정숙,최용석,Bae, J.S.,Choi, Y.S. 한국전자통신연구원 2016 전자통신동향분석 Vol.31 No.5
4G 대비 50배 이상의 최대 전송률, 1Gbps 이상의 사용자 체감 전송율, $10TB/s/km^2$의 단위 면적당 트래픽 용량, 1ms 이내의 전송 지연, $10^7/km^2$ 고연결 밀도 등의 핵심 성능 지표를 목표로 5G 기술 연구개발이 진행되고 있다. 5G 성능 지표의 달성을 위해 스펙트럼 효율을 증가시키는 무선 전송 기술, 유연성 있는 스펙트럼 사용 기술, 초고주파 대역 활용 전송 기술, 밀집 소형셀 기술 등의 신기술이 무선 액세스망에 적용되고 있으나, 백홀, 미드홀 그리고 프론트홀 등의 전달망 구간에도 높은 데이터 전송률과 매우 낮은 지연 시간을 제공할 새로운 해결책이 요구된다. 본고에서는 다양한 링크 전송 기술과 SDN/NFV를 수용하면서 패킷 스위칭 통합 망을 향해 연구되고 있는 5G 전달망 기술동향을 기술한다.
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배정숙,최용석,김준석,정민영 에스케이텔레콤 (주) 2015 Telecommunications Review Vol.25 No.3
2020년 초연결 시대를 향한 차세대 인터넷 패러다임을 실현하기 위한 무선 인프라로 밀리미터파 기반의 GK-5G 이동통신 시스템이 개발되고 있다. 본 고에서는 GK-5G 이동통신 시스템의 구조와 주요 기술들을 소개한다. 그리고, 다양한 실측 지형 정보 기반의 시스템 레벨 시뮬레이션을 통해 단말 당 용량 및 셀 용량 등의 시스템 성능을 분석한다. 분석된 결과를 기반으로 GK-5G 이동통신 시스템이 언제 어디서나 1Gbps 이상의 사용자 용량을 제공할 수 있는 5G 이동통신의 목표를 실현할 수 있음을 확인한다.
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배정숙,유창희,이경은,Bae, Jeong-Sook,Yoo, Chang-Hee,Lee, Kyung-Eun 한국식품조리과학회 2016 한국식품조리과학회지 Vol.32 No.4
Purpose: The study was conducted to analyze the change in quality characteristics of Ddukguk Garaedduk and Ddukgukdduk by the frequency of extruding rice dough. Methods: Ddukguk Garaedduk samples were made by extruding and shaping rice flour dough 2, 3, and 4 times; while Ddukgukdduk samples were made by drying the Ddukguk Garaedduk at room temperature for 48 hours and slicing them in slices of 0.3 cm thickness. Results: Significant differences were not found in water content by the extrusion frequency for Ddukguk Garaedduk and Ddukgukdduk. The adhesiveness and springiness of Ddukguk Garaedduk with a 4 times extrusion were significantly higher than those of Ddukguk Garaedduk with a 2 times extrusion. Ddukgukdduk with a 4 times extrusion generated finer cells and a more even distribution of cells than the other samples, as observed by scanning electron microscopy. Upon boiling, significantly more water was absorbed in Ddukgukdduk of a 2 times extrusion than in that of a 4 times extrusion. Hardness and adhesiveness scores of the cooked Ddukgukdduk were the highest, and springiness was the lowest in the sample with the 4 times extrusion. Conclusion: The extrusion of rice dough makes the structure of Ddukguk Garaedduk finer and more even, which results in the increased adhesiveness of Ddukguk Garaedduk. When cooking Ddukguk, Ddukgukdduk that has been extruded more absorbs less water and dissolves less solids, which maintains the chewiness and structure of cooked Ddukgukdduk.
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어린이집과 유치원 아동의 점심 급식을 통한 영양 섭취 평가
배정숙,이경은 한국식생활문화학회 2019 韓國食生活文化學會誌 Vol.34 No.6
This study assessed the nutrient consumption of children from lunch at day care centers and kindergartens. A total of 184lunch plates were selected in two child day care centers and two kindergartens in Seoul. Weights of the menus in plannedmeals were measured and amount of served and consumed lunches were calculated using a digital photography technique. Nutrients of the planned, served, and consumed lunches were assessed using CAN-Pro 4.0 and the Index of NutritionalQuality (INQ) was calculated for each meal. Compared with the estimated energy requirement for lunch for 3-5 year oldchildren, the planned meals of the child day care centers and kindergartens contributed 42.8% and 98.8% of the dailyenergy requirements, respectively. At a child day care center, a served meal provided more nutrients than a planned mealsince some children requested more servings after eating the served meals. This showed that the planned meal did not meetchildren’s needs as well as the nutrient requirements. At the other child care center, children were served less than theplanned meal by 6.8%, which resulted in serving less energy, calcium, potassium, and vitamin C than the required nutrientsfor lunch. Kindergarten A served meals with the energy requirement for lunch of 101.8%, but Kindergarten B served a mealwith the energy requirement of 83.5%. Since the served portions were too small to meet nutrient requirements of thechildren, they consumed almost all the food served, and their nutrient consumption was similar to the nutrients served. Eventhough they consumed all the food served, their nutrient consumption did not meet their nutritional requirements. Whenassessed by INQ, the quality of the meal was good; children could consume enough nutrients when served proper quantity. Teachers who are responsible for serving meals need to be educated on proper portion sizes and how to encourage childrento practice healthy eating. To promote healthy eating among children, parents need to provide children with messagesconsistent with what they have learned at institutions and to be a good role model in daily dietary life.
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