흡연이 치은혈류량에 미치는 영향

오현정,박병기,신광용,한경윤,김병옥,Oh, Hyun-Jeong,Park, Byung-Ki,Shin, Kwang-Yong,Han, Kyung-Yoon,Kim, Byung-Ock 대한치주과학회 2000 Journal of Periodontal & Implant Science Vol.30 No.2

Recent studies have demonstrated that smoking may be one of the most significant risk factors in the development and progression of periodontal disease. Reports have indicated that smoking causes gingival blood flow to be decreased. However, studies on the effects of smoking on gingival blood flow have yielded contradictory results. The purpose of the present study was to determine the effect of smoking on gingival blood flow. One hundred volunteers(fifty non-smokers and fifty smokers) with good general and periodontal health, aged twenties(non-smoker : 22-29 years, mean=25.36, smoker : 23-29 years, mean=26.64) were selected. Laser Doppler flowmetry (floLAB, Moor Instruments Ltd., England) was applied to measure the gingival blood flow of interdental papilla, marginal gingiva, attached gingiva and alveolar mucosa of left and right upper lateral incisors. In smokers, following an overnight abstinence from smoking, gingival blood flow was measured before smoking, immediately after smoking, 1-, 2-, 3-, 4-, 5- and 6- hour after smoking from 9 a.m. to 3:30 p.m. The difference of blood flow in each tissue of non-smokers and that of each measuring time and each tissue of smokers were statistically analyzed by one way ANOVA and Tukey test. And the difference of blood flow between smokers and nonsmokers in each tissue was statistically analyzed by t-test. The results were as follows : 1. Mean blood flow was highest in alveolar mucosa, followed by interdental papilla, attached gingiva and marginal gingiva in both smokers and nonsmokers. There was a statistically significant difference in each tissue(p<0.05) . 2. There was no consistent result between mean blood flow before smoking in smokers and that of nonsmokers in each tissue. 3. There was a statistically significant difference between gingival blood flow at measuring time point and gingival blood flow of smokers in each tissue(p<0.05). The present study suggested that smoking could alter the gingival blood flow, thus might be partly contributed to periodontal destruction.

외식관련 SNS 이용 속성이 소비자의 외식동기, 외식만족도 및 삶의 질에 미치는 영향

오현정,윤지영,정희선,Oh, Hyun-Jung,Yoon, Jiyoung,Jeong, Hee Sun 한국식품영양학회 2014 韓國食品營養學會誌 Vol.27 No.6

The object of this study was to employ effective marketing methods using SNS by determining how food-related SNS usage characteristics have influence on dine-out motivation and restaurant satisfaction and how this affects people's quality of lie. Survey respondents were men and women who have had used some kinds of food-related SNS. The survey included general characteristics of respondents, food-related SNS usage characteristics, dine-out motivation, restaurant satisfaction, and food-related quality of life. Food-related SNS usage characteristics were divided into convenience, effective time-spending, and informative; Dine-out motivation was sorted into entertainment motivation and social motivation by factor analysis. Analysis of the connections between the variables by AMOS showed that among food-related SNS usage characteristics, convenience did not have a significant influence on either entertainment or social motivation. Informative had a positive effect on entertainment motivation (p<0.05), but not on social motivation. On the other hand, effective time-spending through food-related SNS had an impact on both entertainment (p<0.001) and social (p<0.05) motivation. Moreover, the effect of dine-out motivation on restaurant satisfaction showed that entertainment motivation (p<0.05) and social motivation (p<0.01) both have significant influences on restaurant satisfaction. Also, restaurant satisfaction turned out to affect quality of life (p<0.05). As a result of this study, the usage of food-related SNS did not directly influence customers' restaurant satisfaction and quality of life; (p<0.05). As a result of this study, the usage of food-related SNS did not directly influence customers' restaurant satisfaction and quality of life; however, it had an impact on dine-out motivation and gain pleasure of dining out and help improve the quality of life in the long run; thus, it is believed that marketing strategies thorough SNS by restaurant industry are required.

패션브랜드 판매원의 내적특성이 판매 중심직무에 미치는 영향에 관한 연구

오현정,Oh, Hyun-Jeong 대한가정학회 2021 Human Ecology Research(HER) Vol.59 No.3

The purpose of this study was to reveal the effects of internal characteristics, such as fashion involvement, personality characteristics, and customer orientation of fashion brand salespeople on the core sales tasks, and how the core sales tasks and internal characteristics differ depending on differences in the way salespeople are remunerated. The data were collected as a questionnaire to fashion brand salespeople in Gwangju from September to October 2020. Using 235 responses, the data were analyzed with SPSS 21.0 for frequency analysis, reliability analysis, t-test, factor analysis, and regression analysis. The research results were as follows. First, fashion involvement comprises factors such as 'fashion passion and sense'and 'fashion trend interest', and the greater the 'fashion passion and sense', the better the 'sales management'and 'customer relationship management'jobs. Second, 'esthetic openness', 'responsibility' and 'extroversion' of the big five personality characteristics have a positive impact on 'sales management' and 'customer relationship management' tasks. Third, customer orientation comprises factors such as 'customer-centric understanding'and 'gain customer trust', the greater the customer-orientation, the better the 'sales management'and 'customer relationship management'tasks. Fourth, according to the position of the salesperson, the group of professional salespeople at manager level had high responses in core sales tasks, fashion involvement, customer orientation, and characteristics such as 'agreeableness', 'esthetic openness', and 'responsibility'.

초크랄스키 공정에서 결정 - 용융액 계면의 형태에 관한 수치해석적 연구

오현정,정자훈,강인석 ( Hyun Jung Oh,Ja Hun Jeong,In Seok Kang ) 한국화학공학회 1995 화학공학의이론과응용 Vol.1 No.1

안정동위원소비를 활용한 고춧가루와 콩의 원산지 판별 분석

오현정(Hyun-Jeong Oh),고경아(Gyeong-a Ko),양민영(Min-Young Yang),김언주(Yun-Ju Kim) 한국식품영양과학회 2021 한국식품영양과학회지 Vol.50 No.6

본 연구에서는 안정동위원소비를 활용한 원산지 판별 가능성을 조사하고자 IR-MS를 이용하여 원산지별 고춧가루와 콩의 질소, 탄소, 산소동위원소비를 측정하였다. 동위원소 질량분석기로 국내에 유통되는 고춧가루 43개 제품의 동위원소비를 분석한 결과, 국내산(n=15) 고춧가루의 질소동위원소비는 6.48‰이었고, 중국산(n=15)은 2.67‰로 국내산과 수입산(중국산) 고춧가루의 질소동위원소비는 유의적인 차이를 보였는데, 이는 재배지역의 비료 성분 및 토양에 따른 차이에 의한 것으로 나타났다. 따라서 국내에서 유통되는 고춧가루 제품의 원산지 판별에 질소동위원소 비율의 활용이 가능할 것으로 보인다. 또한, 국내에 유통되는 콩 35개 제품의 동위원소비를 분석한 결과, 국내산 콩(n=13)의 탄소동위원소비는 -27.90‰, 이집트산(n=12)은 -24.50‰을 보였고, 산소동위원소비는 21.50‰, 이집트산콩은 27.79‰로 나타나 국내산과 수입산(이집트산) 콩의 탄소와 산소동위원소비는 유의적인 차이를 나타내었는데, 이는 재배되는 곳의 지리적 위도 차이에 의한 것으로 판단된다. 본 연구 결과 원산지별 고춧가루 및 콩의 질소, 탄소, 산소동위원소비 결과를 분석함으로써 원산지 구분이 가능하여 국내산과 수입산 제품의 진위를 판별하는 데 유용한 자료로 사용할 수 있을 것으로 보인다. 또한 원산지 감별 및 진위를 판별하기 위한 농산물 및 식품의 안정동위원소비 결과는 재배 농산물이 제 가치를 인정받도록 하여 먹거리에 대한 불안감을 해소하고 소비자에게 정확한 정보를 제공하여 유통시장의 질서를 바로잡는 지표 및 부정유통 단속을 위한 과학적인 근거자료로써 활용이 가능할 것으로 생각된다. This study measured the δ<SUP>13</SUP>C, δ<SUP>15</SUP>N, and δ<SUP>18</SUP>O ratios of red pepper powder and soybeans using IR-MS, to investigate the possibility of identifying the country of origin. For red pepper powder (n=43), the δ<SUP>15</SUP>N ratio obtained of the domestic (n=15) red pepper powder was 6.48‰, whereas product sourced from China (n=15) was 2.67‰. The differences between the red pepper powders were attributed to the fertilizer composition and soil in the cultivation area. Similar studies for soybeans (n=23) and chickpeas (n=12) revealed the δ<SUP>13</SUP>C and δ<SUP>18</SUP>O ratios of domestic soybeans (n=13) to be -27.90‰ and 21.50‰, respectively, and of Egyptian chickpeas (n=12) was -24.50‰, and 27.79‰, respectively. These results determined a substantial difference in the δ<SUP>13</SUP>C and δ<SUP>18</SUP>O ratios of domestic soybeans and imported (Egyptian) chickpeas, attributable to differences in the cultivation latitude. Taken together, our results indicate that analyzing the δ<SUP>15</SUP>N, δ<SUP>13</SUP>C, and δ<SUP>18</SUP>O ratios of local and outsourced red pepper powder and soybeans is useful data not only to determine the authenticity of domestic and imported products, but also to identify the country of origin.

제주산 참다래의 품종 및 숙도에 따른 화학성분과 항산화 활성

오현정(Hyun-Jeong Oh),전시범(Si-Bum Jeon),강혜영(Hye-Young Kang),양영준(Young-Jun Yang),김성철(Seong-Cheol Kim),임상빈(Sang-Bin Lim) 한국식품영양과학회 2011 한국식품영양과학회지 Vol.40 No.3

제주에서 육성한 후 재배된 참다래에 대하여 기능성식품 소재 및 가공품을 개발하기 위한 기초자료로 활용하기 위하여, 품종별, 숙도별 이화학적 특성 및 항산화 활성을 조사하였다. 일반성분으로 수분은 미숙과의 경우 87.06~90.78%, 완숙과는 83.40~88.27%로 숙도 및 품종별 차이를 보였다. 미숙과의 조단백 함량은 0.26~1.07%, 완숙과는 1.08~1.58%이었고, 조지방은 0.002~0.003%로 조단백, 조지방, pH는 품종 및 숙도별 차이가 없었다. 조회분은 미숙과는 0.43~0.64%, 완숙과는 0.51~0.77%로 미숙과에 비하여 증가되었다. 참다래 품종 중에서 제시스위트 품종이 조단백, 조지방, 조회분 및 당도가 높았다. 참다래에 함유되어 있는 유리당은 fructose, glucose, sucrose로 미숙과에서보다 완숙과에서 총당 함량이 17~44배 증가하였으며 품종마다 차이가 있었다. 제주산 참다래 품종의 주요 유기산은 lactic acid, malic acid, citric acid, oxalic acid, tartaric acid이었으며, oxalic acid와 tartaric acid는 완숙과에서는 검출이 되지 않았으나, 미숙과에서는 소량 검출되었다. 참다래 과실의 무기성분은 칼륨이 117.7~189.9 ㎎%로 가장 많이 함유되어 있었다. 비타민 C 함량은 미숙과는 0.21~0.59 ㎎/g, 완숙과는 0.12~0.81 ㎎/g로 숙기와 품종에 따라서 차이를 보였는데, 미숙과에 비해 완숙과의 비타민 C 함량이 높았다. 총 페놀 함량은 미숙과는 26.81~56.10 ㎍/g, 완숙과는 8.64~26.45 ㎍/g로 미숙과의 총 페놀 함량이 높았다. 과실 추출물의 DPPH radical 소거활성을 500 ㎎/L에서, 미숙과는 84.47~89.37%로 화북94>제시골드>한라골드>제시스위트 순으로 활성이 높았으며, 완숙과는 43.94~76.96%로 화북94>한라골드>제시골드>제시스위트 순이었다. 미숙과에서 항산화 활성이 높은 것은 미숙과가 완숙과에 비하여 총 페놀 함량이 높기 때문인 것으로 보이며, 항산화 활성은 품종 및 숙도에 따라 차이가 있었다. The chemical composition and antioxidative activity of kiwifruit varieties in Jeju, such as Jecy Gold (Actinidia chinensis var. 'Jecy Gold'), Halla Gold (A. chinensis var. 'Halla Gold'), Jecy Sweet (A. deliciosa var. 'Jecy Sweet') and Hwabuk 94 (A. deliciosa var. 'Hwabuk 94') were investigated. The crude protein, crude lipid, and pH showed no differences among variety and maturity whereas the moisture contents showed differences among the variety and maturity. Jecy Sweet in mature stage showed the highest values in soluble solid, crude protein, crude lipid, and crude ash. The changes in chemical components of kiwifruit by maturity stage were as follows: during ripening, the glucose and the fructose contents increased considerably with the decrease of sucrose content. Potassium, phosphorus, sodium, and magnesium were estimated as the major minerals in kiwifruit and Jecy Sweet contained the highest amounts of potassium and magnesium. At maturity stage, ascorbic, malic and lactic acid were increased with the decrease of citric acid content. The polyphenol contents were 26.81~56.10 ㎍/g and 8.64~26.45 ㎍/g, respectively, in immature and mature fruits. During ripening, the polyphenol content was decreased. The DPPH radical scavenging activity of methanol extracts were 84.47~89.37% and 43.94~76.96% at 500 ppm, respectively, in immature and mature fruits. The immature varieties of kiwifruit have a high DPPH radical scavenging activity. Therefore the chemical composition and physiological activity of kiwifruit was affected by variety and maturity.

효모 종류에 따른 참다래 와인의 발효 및 숙성 중 품질 변화

오현정(Hyun-Jeong Oh),임상빈(Sang-Bin Lim) 한국식품영양과학회 2017 한국식품영양과학회지 Vol.46 No.4

국내산 참다래 와인의 고품질화 방안으로 제주도에서 육성된 참다래 품종인 제시골드와 제시스위트를 대상으로 참다래 와인 제조에 적합한 2종의 효모를 이용하여 저온 발효 숙성한 참다래 와인의 품질 특성을 비교 분석하였다. 총산도는 발효 초기에 제시스위트와 제시골드가 각각 0.94%와 1.22%였으나 발효가 진행됨에 따라 조금씩 증가하여 발효 6일에는 각각 1.49%와 1.26%로 가장 높은 값을 나타내었으며 균주별로는 차이가 없었다. 에탄올 함량은 발효 4일부터 급격히 증가하였으며 발효 12일에는 제시스위트의 S. bayanus Lalvin 발효액이 10.2%로 가장 높은 함량을 나타내었고, 제시스위트의 S. cerevisiae Fermivin 발효액이 9.2%, 제시골드의 Lalvin과 Fermivin 발효액이 각각 9.4%와 9.4%였다. 가용성 고형분 함량은 참다래 품종과 효모 종류에 관계없이 비슷한 변화를 보였는데, 발효 초기에 약 24.8°Brix로 발효가 진행됨에 따라 서서히 감소하였으며 발효 6일 후에 약 9.7°Brix로 가장 낮은 값을 나타내었다. 총페놀 함량은 발효 시작 전에 제시스위트(1,127 mg/L)가 제시골드(848 mg/L)보다 1.32배 높았으며, 발효기간 동안에는 발효 6일 후 급격히 감소하였다가 발효 12일까지 다소 증가하는 경향을 나타내었다. 숙성기간 동안에도 숙성 30일 후 증가하였다가 숙성 120일까지 거의 일정한 값을 유지하였다. 본 연구 결과 효모 종류에 따른 참다래 와인의 품질 특성은 다소 유사한 경향을 보였으나 참다래 품종별로는 차이를 보였으며, 에탄올 함량과 총페놀 함량에 있어서 제시스위트 품종으로 발효한 와인의 품질이 우수하였다. Kiwifruit wine was prepared with the domestic new cultivars ‘Jecy Sweet’ and ‘Jecy Gold’, and quality characteristics were investigated during fermentation with Saccharomyces bayanus Lalvin and Saccharomyces cerevisiae Fermivin and aging for 120 days at 15°C. Total acidities were 0.94% and 1.22% for ‘Jecy Sweet’ and ‘Jecy Gold’ at the beginning, respectively, and increased gradually during fermentation; highest acidities were 1.49% and 1.26%, respectively, on the 6th day of fermentation regardless of yeast strain. Alcohol content increased greatly from the 4th day of fermentation and was highest (10.2%) in ‘Jecy Sweet’ fermented by S. bayanus Lalvin, followed by 9.2% in ‘Jecy Sweet’ fermented by S. cerevisiae Fermivin and 9.4% in ‘Jecy Gold’ fermented by Lalvin and Fermivin on the 12th day of fermentation. Soluble solid content was 24.8°Brix at the beginning and decreased gradually during fermentation. The lowest soluble solid content was 9.7°Brix on the 6th day of fermentation regardless of kiwifruit cultivar and yeast strain. Total phenols in ‘Jecy Sweet’ (1,127 mg/L) were 1.32-fold higher than those in ‘Jecy Gold’ (848 mg/L) and decreased greatly until the 6th day of fermentation, after which they increased slightly until the 12th day of fermentation. During aging, total phenols increased until the 30th day and were maintained for 120 days. Quality characteristics of kiwifruit wines were similar between the two yeast strains but were different between kiwifruit cultivars. Contents of ethanol and total phenolics were higher in ‘Jecy Sweet’ wine than in ‘Jecy Sweet’ wine.

고화방지제의 첨가가 참다래 동결건조분말의 물리화학적 특성에 미치는 영향

오현정(Hyun Jeong Oh),임자훈(Ja Hun Lim),이주연(Ju Yeon Lee),오영주(Young Ju Oh),임상빈(Sang Bin Lim) 한국조리학회 2014 한국조리학회지 Vol.20 No.1

Two kinds of anticaking agents (dextrin, polydextrose) were combined with kiwifruit paste at 5% w/w ratio and freeze-dried to prepare a powdered material. The physiochemical characteristics of kiwifruit powders with anticaking agents were compared with those without anticaking agents as the control. The yield was higher in the powders with anticaking agents than the control. Moisture content, acidity, and total phenolics were lower in the powders with anticaking agents than the control. The contents of vitamin C was higher in the powders with anticaking agents than the control, but was no significant difference with different anticaking agent types. There were no significant differences in free sugar content (fructose, glucose, total sugar) and organic acid content (oxalic acid, lactic acid, total) depending on the anticaking agent types. Hunter`s L-value was significantly high in the order of the samples with dextrin, the control, and polydextrose, while a-values howed an opposite tendency. Browning index, water solubility, and swelling power didn`t show any significant difference. However, the hygroscopicities with elapsed time were lower in the powders with anticaking agents than the control. Therefore, the kiwifruit powder combined with dextrin or polydextrose as an anticaking agent at 5% w/w ratio could be used as a food biomaterial with a good quality in moisture, vitamim C, color value, browning index, water solubility, and hygroscopicity.

참다래 과즙을 첨가한 젤리의 품질 특성

오현정(Hyun Jeong Oh),백진우(Jin Woo Back),이주연(Ju Yeon Lee),오영주(Young Ju Oh),임상빈(Sang Bin Lim) 한국조리학회 2013 한국조리학회지 Vol.19 No.5

Five types of kiwi jelly were prepared with different rates of pressed kiwi juice and carrageenan, and their quality characteristics such as chemical composition, saccharinity, color, texture, and sensory attributes were measured. There were no significant changes in moisture, crude lipid, carbohydrate, but significant differences were shown in crude ash, crude protein, pH, and acidity. The pH decreased and acidity increased as the amount of added kiwi juice increased. The saccharinity of kiwi jelly increased with increased amount of added kiwi juice. Additionally, the total phenolic content, DPPH radical scavenging activity and content increased with increased amount of added kiwi juice. The hardness, gumminess, and chewiness increased with increased levels of carrageenan. As the amount of added carrageenan increased, the L values of kiwi jelly decreased. Based on the sensory evaluation test, kiwi jelly, JKJ(Jeju Kiwi Jelly)-3 was the best in the flavor, sweetness, texture, and overall acceptability. The chemical composition of JKJ-3 was as follows: moisture 75.1±0.5%, carbohydrate 24.2±0.5%, crude protein 0.29±0.05%, and crude ash 0.44±0.02%. The kiwi jelly, JKJ-3 of overall acceptability values in the sensory test for flavor, sweetness, hardness, texture and overall favorite were 3.65, 3.35, 3.35, 3.50 and 3.60, respectively, with the addition of 20% pressed kiwi juice and 2.3% carrageenan.

보문 : 소비자가치 변인들의 관계와 의복정보탐색행동

오현정 ( Hyun Jeong Oh ),이선경 ( Seon Kyung Rhee ) 韓國衣類學會 2007 한국의류학회지 Vol.31 No.3