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Fumaric acid와 mild heat의 병합 처리에 따른 시금치의 저장 중 미생물 제어 효과
손현정 ( Hyeon Jeong Son ),강지훈 ( Ji Hoon Kang ),오덕환 ( Deog Hwan Oh ),민세철 ( Sea Cheol Min ),송경빈 ( Kyung Bin Song ) 한국응용생명화학회 2016 Journal of Applied Biological Chemistry (J. Appl. Vol.59 No.1
The objective of this study was to examine the combined effect of fumaric acid with mild heat on the inactivation of microorganisms on spinach. Spinach leaves were in℃ulated with Escherichia coli O157:H7 and Listeria mon℃ytogenes. Based on the results of single treatment of fumaric acid (0.1, 0.3, and 0.5%) or mild heat (40, 50, and 60℃) regarding the inactivation of the in℃ulated bacteria, the optimal condition for the combined treatment was suggested to be 0.5% fumaric acid and mild heat treatment at 50℃ for 5 min. The combined treatment of fumaric acid with mild heat caused 2.53 and 2.62 log reductions of the populations of L. mon℃ytogenes and E. coli O157:H7, respectively. In addition, during storage of fresh spinach at 4℃ for 12 d, the combined treatment reduced initially the populations of total aerobic bacteria by 2.77 log CFU/g compared with the control. In particular, after 12 d of storage, the population of total aerobic bacteria for the combined treatment sample was 4.84 log CFU/g, whereas the control sample had 6.66 log CFU/g. Color and vitamin C content of spinach samples were not altered significantly by the combined treatment during storage. These results indicate that the combined treatment of fumaric acid with mild heat is an effective method to control microorganisms on spinach during storage.
흑마늘박 추출물의 항균 활성과 미생물 제어를 위한 시금치 세척에의 이용
강지훈(Ji Hoon Kang),손현정(Hyeon Jeong Son),민세철(Sea Cheol Min),오덕환(Deog Hwan Oh),송경빈(Kyung Bin Song) 한국식품영양과학회 2017 한국식품영양과학회지 Vol.46 No.4
본 연구에서는 흑마늘 진액 가공 후 발생하는 흑마늘박의 활용 가능성을 검토하고자 흑마늘박 추출물의 항균성과 시금치에 대한 세척 적용 효과를 분석하였다. 흑마늘박 추출물은 주요 병원성 미생물인 L. monocytogenes, S. aureus, E. coli O157:H7, S. Typhimurium에 대해 모두 항균성을 나타냈으며, 특히 그람 양성균인 L. monocytogenes와 S. aureus에 더 효과적으로 작용하였다. 시금치에 0.5% 흑마늘박 추출물을 처리한 후 4±1°C에서 9일 동안 저장하면서 미생물 수 변화를 측정하였다. 흑마늘박 추출물 처리는 대조구와 비교하여 저장 9일 동안 시금치의 총 호기성 세균 수를 1.23~1.35 log CFU/g, 효모 및 곰팡이 수는 0.82~1.12 log CFU/g 감소시켰다. 또한, 흑마늘박 추출물 처리는 저장 9일 동안 시금치의 Hunter 색도 값 및 총색차 값을 저장초기와 유의적인 차이 없이 지속시켰기에 색도 품질 유지측면에서 단순 물 세척 처리구보다 더 효과적이라고 판단된다. 따라서 본 연구 결과를 통해 흑마늘박 추출물은 병원성 미생물에 대해 높은 항균성을 가지면서 동시에 시금치와 같은 신선 농산물의 미생물 제어를 위한 효과적인 세척 처리물질로써 활용될 수 있다고 판단된다. In this study, the antimicrobial activity of black garlic pomace extract (BGPE) was examined, and its washing applicability to spinach was investigated. BGPE had antimicrobial activity against both Gram-positive (Listeria monocytogenes and Staphylococcus aureus) and Gram-negative (Escherichia coli O157:H7 and Salmonella Typhimurium) food-borne pathogens. In particular, antimicrobial activities of BGPE against Gram-positive bacteria were higher than those against Gram-negative bacteria. Spinach samples were treated with 0.5% BGPE to determine the effect of BGPE on reducing naturally existing microorganisms on the surface of spinach leaves. BGPE treatment reduced populations of total aerobic bacteria and yeast/molds in spinach by 1.23∼1.35 log CFU/g and 0.82∼1.12 log CFU/g during 9 days of storage, respectively, compared with those of control samples. After treatment, there were no significant differences in color quality such as Hunter L, a, and b values and total color difference (ΔE). These results clearly indicate that BGPE treatment can be useful for improving microbiological safety and maintaining color quality of spinach during storage.
PC 를 이용한 멀티 탭 소켓별 제어 기법 및 카페 비즈니스 모델
김한글 ( Han-geul Kim ),손현정 ( Hyeon-jeong Son ),이성은 ( Seong-eun Lee ),나스리디노프아지즈 ( Aziz Nasndinov ),류관희 ( Kwan Hee Yoo ),홍장의 ( Jang-eui Hong ) 한국정보처리학회 2016 한국정보처리학회 학술대회논문집 Vol.23 No.2
본 연구는 고층으로 이루어진 카페 고객의 전기 남용 문제를 해결하는 것을 목적으로 한다. 현재 각 카페는 콘센트를 고객에게 제공함으로써 고객의 편의를 돕고 있다. 하지만 고객이 이를 악용하여 장시간 전기를 이용하여 카페 회전율을 낮추고,이에 따른 전기요금 과다 현상이 나타나고 있다. 따라서 본 연구는 이러한 문제점을 해결하기 위해 카페의 각 콘센트에 멀티 탭을 고정하고 소켓을 PC 응용 프로그램을 통하여 제어하고자 한다. 본 연구를 수행함으로써 장시간 전기를 이용하는 고객과 무단으로 침입하여 전기를 사용하는 고객을 배제 할 수 있다. 또한 전기 사용 기본 제공 시간을 정하여 직원의 번거로움을 줄일 수 있다.
최경혜(Choi, Gyeong-Hye),김현주(Kim, Hyeon-Ju),김주현(Kim, Joo-Hyun),남은숙(Nam, Eun-Sook),현혜진(Hyun, Hye-Jin),강현욱(Kang, Hyun-Wook),윤성자(Yoon, Sung-Ja),손현정(Son, Hyun-Jeong),김현정(Kim, Hyun-Jeong),황아름(Whang, Ah-Rm),김원 한국간호교육학회 2018 한국간호교육학회지 Vol.24 No.1
Purpose: The purpose of this study is to examine and share experiences of male nurses who have been rejected during their nursing practice by their patients. Methods: The participants were 12 male nurses who have worked in several hospitals. Data were collected through personalized in-depth interviews. Collected data were analyzed with the content analysis method. Results: The results can be categorized into three main themes. 1. Rejection based on gender stereotypes of nurses’ roles. 2. Nurses’ reactions when nursing was rejected 3. Reestablishing the role as a nurse. The results of this study showed that male nurses were struggling to maintain their own positions as professional nurses. They were refused by their patients and they experienced a lack of skill and knowledge in nursing practice. They were harmed physically and psychologically from being turned down, and sometimes they had serious conflicts with female nurses. Meanwhile, the male nurses tried to be faithful to their role as professional nurses. Conclusion: The results of this study show the following findings. 1. The male nurses’ experiences where mostly ones of understanding and cooperation with patients’ caregivers. 2. The need for public relations advertising and systematic support from the media. 3. The need for improving gender equality for nurses. 4. Strengthening male nursing students’ endeavors for sound nursing professionalism.