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송영은,최소라,송은주,서상영,이인석,한현아,이기권,송영주,김영회,김명곤,박신영,Song, Young-Eun,Choi, So-Ra,Song, Eun-Ju,Seo, Sang-Young,Lee, In-Sok,Han, Hyun-Ah,Lee, Ki-Kwon,Song, Young-Ju,Kim, Young-Hoi,Kim, Myung-Kon,Park, Shin-Young 한국식품영양학회 2016 韓國食品營養學會誌 Vol.29 No.5
천마의 불쾌취 개선을 위한 당화방법별 유산균 발효 결과는 3일 발효시 엿기름과 쌀누룩 이용 당화에서 총 산도가 각각 2.23, 2.33%이었으며, 생균수는 9.14 log cfu/mL와 9.27 log cfu/mL로 높았다. 발효기간이 길어짐에 따라 총 산도는 계속 높아져 3.35%까지 증가하였으나, 생균수는 3일 발효에서 가장 많았다. 아미노산 함량은 엿기름과 쌀누룩 이용 당화에서 높았고, 유리당 함량은 효소 이용 당화에서 높았으며, 그 중 glucose 함량이 가장 높았다. 천마 주성분인 gastrodin, p-HBA 등 주 성분 함량도 효소 이용 당화에서 가장 높았다. 이취성분인 p-cresol 함량이 엿기름 이용 당화에서 낮아 관능평가 결과에서도 엿기름을 이용하여 당화한 유산균 발효천마가 가장 좋은 기호도를 나타내었다. This study aimed to evaluate the quality characteristics of Gastrodia elata Blume fermented by lactic acid bacteria after saccharifying by 3 methods including enzyme, malt, and rice-nuruk. The lactic acid bacteria (LAB), Pediococcus inopinatus BK-3, isolated from kimchi could reduce the unpleasant taste and odor of Gastrodia elata Blume. The total acidity value of Gastrodia elata fermented by LAB on the malt and rice-nuruk extract solution for 3 days was 2.23% and 2.33%, respectively. After saccharification by malt and rice-nuruk extract solution for 3 days, the viable cell number of fermented Gastrodia elata was 9.14 log cfu/mL and 9.27 log cfu/mL, respectively. The total acidity values were increased above 3.35% by malt and rice-nuruk extract solution for 8 days. Thus, the viable cell number was the highest by malt and rice-nuruk extract solution fermentation for 3 days. The amino acid content of Gastrodia elata fermented by LAB after saccharification by malt extract solution was higher than that of other saccharifying methods. The free sugar content and p-hydroxybenzyl derivatives induced by the enzyme method were higher than those of other saccharifying methods. The overall acceptability was the highest at 4.2 point in Gastrodia elata fermented by malt extract solution.
Prediction of Smart Greenhouse Temperature-Humidity Based on Multi-Dimensional LSTMs
송영은(Young Eun Song),문애경(Aekyung Moon),안수용(Su-Yong An),정회룡(Hoeryong Jung) Korean Society for Precision Engineering 2019 한국정밀공학회지 Vol.36 No.3
The objective of this study is to investigate a novel temperature and humidity prediction algorithm for smart greenhouse based on the machine learning method. The smart greenhouse is known to increase farm production by automatically controlling temperature and humidity and other factors. However, maintaining constant inside temperature and humidity in the conventional smart greenhouse system is still a problem because of the multiple time delay elements. To solve the problems, prediction control scheme is required. But, since the system is highly nonlinear with the lack of sensory data, predicting accurate temperature and humidity is very challenging. In this paper, the multi-dimensional Long Short-Term Memory networks (LSTMs) is being applied to deal with the unstructured greenhouse environmental data. The designed LSTMs learning model is trained with the 27 dimensional data which comprises of all the greenhouse control parameter and environmental sensory data. The prediction performance was evaluated using the short, mid and long term experiments. Also, the comparison with the conventional recurrent neural networks (RNNs) based prediction algorithm was done using the experimental results and later on discussions.
천마의 젖산발효에 따른 이취성분 및 Parishin 유도체의 변화
송영은 ( Young Eun Song ),이인석 ( In Sok Lee ),송은주 ( Eun Ju Song ),최민경 ( Min Kyung Choi ),한현아 ( Hyun Ah Han ),신소희 ( So Hee Shin ),최소라 ( So Ra Choi ),이기권 ( Ki Kwon Lee ),김명곤 ( Myung Kon Kim ),박신영 ( Shin You 한국식품영양학회 2017 韓國食品營養學會誌 Vol.30 No.5
Gastrodia elata Blume often has been used for the treatment of headaches, convulsions, hypertension, and neurodegenerative diseases. The main active constituents are gastrodin, 4-hydroxybenzyl alcohol, vanillyl alcohol, 4-hydroxybenzylaldehyde and parishin A, B, C and E. Because Gastrodia elata has also unacceptable off-odor (swine barnyard-like) for food, there is a need to reduce it as well as allow for greater utilization as a functional food materials. In this study, a major off-odor producing substance of Gastrodia elata was fractionated by steam distillation and silica gel column chromatography. The substance was identified as p-cresol(4-methyl phenol) by GC-MS analysis and comparison of the retention time with that of an authentic compound in GC. The content of p-cresol in fermented Gastrodia elata was decreased. A fermented sample of Latobacillus sakei for 2 days was reduced to 54.7%, when compared with a unfermented sample. The five parishin derivatives in Gastrodia elata were identified by HPLC-MS analyses, and a comparison of HPLC retention times with those of authentic compounds. When compared with parishin derivatives of an unfermented Gastrodia elata, those of Gastrodia elata fermented by L. sakei, increased to 18.3% for 2 days. Increases of about 14.0~38.4% of the total phenolic compounds and 57.4~77.3% total flavonoids were found in fermented extracts, by 3 lactic acid bacteria strains. They were compared with 97.1±2.9 μg/g and 40.9±2.0 μg/g in the unfermented control, respectively. The extracts of Gastrodia elata Blume that were fermented by lactic acid bacteria had higher DPPH free radical scavenging activity and FRAP reducing power than the unfermented control.
송영아,지은선,박영미,노인숙,이종률,강현숙,Song, Young-A,Ji, Eun-Sun,Park, Young-Mi,Roh, In-Sook,Lee, Jong-Yul,Kang, Hyun-Sook 경희대학교 동서간호학연구소 2003 동서간호학연구지 Vol.8 No.1
Purpose: The purpose of this study is to supply the basic materials for the development of objective tools to measure 'Hwa-byung' and for the development of the theories and statements associated with 'Hwa-byung' by making clear the meaning and characteristics of 'Hwa-byung' and by analyzing the concept of 'Hwa-byung'. Method: The concept analysis of Hwa-byung was proceeded according to the concept analysis process of Walker and Avant(1995). Result: The conceptual characteristics of Hwa-byung resulted from the research are like these : (1) Injustice (2) Anger (3) Rumination (4) Anxiety. Therefore, we can describe Hwa-byung as the feeling repeatedly accumulated through the heavy mental pain, injustice, and anger and it is appeared with the physical and behavioral symptoms. Conclusion: Through this concept analysis, we propose as followings ; First, there's need of the objective tools which make it possible to assess Hwa-byung through the theory development and the statement associated with Hwa-byung. Second, there's need of interdisciplinary approach in the development of nursing intervention to coordinate the characteristics of Hwa-byung by understanding the total nature of Hwa-byung and finding the variables associated with Hwa-byung.
각국의 환경교육 관련 자격제도 탐색-미국, 영국, 일본을 중심으로-
송영은(Young-Eun Song) 한국환경교육학회 2004 環境 敎育 Vol.17 No.2
The aim of this study is to provide a guide for the development of non-formal environmental educator certification system by analyzing certification systems in the United States, United Kingdom, and Japan.<br/> The following observations from reviewing environmental educator certification systems in the United States, United Kingdom, and Japan have implications for development of our own system in Korea.<br/> First, environmental educator certification systems are generally managed by cooperation of local environmental education organization association and local universities.<br/> Second, in many programs, applicants are qualified through processes including taking required curriculum and submitting portfolio or documents for reviewing of qualification. <br/> Third, in the United States, the majority of programs adopted curriculum based on ‘Guidelines for the Initial Preparation of Environmental Educator’ by NAAEE, which means the majority of programs have relatively standardized curriculum.<br/> Fourth, curriculums consist of basic skills of teaching, communication, leadership as well as contents of environmental education so that the applicants can practice more efficient environmental education when they are certified.<br/> Fifth, the certification programs utilize selected organizations' environmental education programs for training of applicants rather than establish their own programs. It contributes to the improvement of programs of organizations that applicants participated.
송영은,곽준수,김창수,장광호,오동훈,한종현,Song Young-Eun,Kwak Joon-Soo,Kim Chang-Soo,Jang Kwang-Ho,Oh Dong-Hoon,Han Jong-Hyun 대한한의학방제학회 1999 大韓韓醫學方劑學會誌 Vol.7 No.1
Though development of diverse and highly value-added commodities in Artemisia Iwayomogi, we can expect such effects as procurement of secure farm's production bases and promotion of consumer's demands. Thus, as a first step for development of funtional foods of Artemisia Iwayomogi, solids yield, physical properties and scopoletin contents which is main component of Artemisia Iwayomogi, were investigated according to extration solvents and temperatures. The main result of this experiment were as following: solid yield in 50% ethanol extracts showed higher than those of water extracts at the same temperature. In condition of 50% ethanol extracts, solid yield, degree of browing and scopoletin contents showed increasing, but turbidities which mean transmittance(%T) showed decreasing sa temperature rise. In water extracts, pH values showed increasing as temperature rise.
송영은,한현아,이송이,신소희,최소라,김소영,Song, Young Eun,Han, Hyun Ah,Lee, Song Yee,Shin, So Hee,Choi, So Ra,Kim, So Young 한국식품영양학회 2019 韓國食品營養學會誌 Vol.32 No.6
The purpose of this study was to investigate the quality characteristics and antioxidant activity by collecting four times on six samples of Jeonbuk regional soybean pastes (Doenjang) traditionally prepared for this study. The water content of samples decreased according to progress of the aging period and the water content of the fourth sample collected was 42.40~59.64% (p<0.05). The salinity of the fourth Doenjang samples was 11.80~18.60%. The amino-type nitrogen content was 122.67~540.33 mg% immediately after the preparation of Doenjang in the Jeonbuk region and the content of the fourth collection samples increased from 251.49 to 982.36 mg% (p<0.05). The isoflavone glycosides decreased but daidzein, genistein and glycitein, which are aglycones, increased during aging periods. The total polyphenol content of the fourth collected samples was 11.99~19.27 mg GAE/g (p<0.05). The DPPH radical scavenging activity, ABTS radical scavenging activity and FARP of the fourth Doenjang samples were 51.88~81.21%, 84.14~90.32%, and 1.08~3.11 mg Trolox/g, respectively. As a result of quality analysis on Doenjang, the superiority of traditional Doenjang has been proven by the increase of amino nitrogen content and antioxidant activity according to the aging period. However, factor analysis on quality differences of regional Doenjang should be conducted to ensure standardization and quality improvement.