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가상교육 시스템에서 학습자-튜터간 상호작용 모형 설계 및 구현
정은선,송희헌,강오한,Jeong, Eun-Seon,Song, Hee-Heon,Kang, Oh-Han 한국정보처리학회 2003 정보처리학회논문지 A Vol.10 No.5
본 논문에서는 학습자-튜터간 상호작용 모델을 웹 기반 가상교육시스템에 구현하여 그 효과를 분석하였다. 또한 웹기반 가상교육에서 나타나는 상호작용의 문제점을 해결하기 위한 방안으로 새로운 튜터 모델을 제안하였다. 선행연구를 바탕으로 튜터의 역할을 도출해내고, 이를 기준으로 웹에서 구현이 가능한 학습자-튜터간 상호작용 요소를 모형화하여 모델을 제안하였다. 제안한 모델의 효과를 검증하기 위하여 기존의 웹 기반 가상교육시스템을 기반으로 튜터 모델을 적용한 가상교육시스템을 구현하였다. 실험 결과에서는 본 논문에서 제안한 튜터 모델이 학습자의 학업성취도와 상호작용성을 항상시키는데 효과적임을 보여주었다. In this paper, we exmined the effect of leaner-tutor interaction model implemented in a Web-based virtual education system. Also, we proposed a new tutor model as a strategy for solving problems found in learner-tutor intraction in Web-based virtual education. Then, based on the results of previous research, we derived the roles of the tutor, and using the roles, modeled components of interaction between the tutor based on existing Web-based virtual education systems to demonstrate the effect. The results showed that the proposed model is efficient for improving the learners' achievements and interactive activities.
Caenorhabditis elegans 생체대체모델을 이용한 한국 영유아분변 유래 프로바이오틱스 균주의 in vivo 장 우점능 검토
박미리,정은선,오상남,송민호,두재균,정용섭,문용일,김영훈,Park, Miri,Jeong, Eun-Seon,Oh, Sangnam,Song, Min-Ho,Doo, Jae-Kyun,Jeong, Yong-Seob,Moon, Yong-Il,Kim, Younghoon 한국축산식품학회 2013 한국축산식품학회지 Vol.33 No.4
Probiotic 기능성이 우수한 유산균을 선발하기 위하여 9개월 미만의 모유수유아로부터 100종의 Lactobacillus균을 분리하였다. C. elegans를 이용한 in vivo 실험으로 장내 우점능을 검사하여 L. rhamnosus GG와 비교했을 때 다른 균주들보다 상대적으로 장환경에 대하여 우수한 우점특성을 갖는 probiotic 유산균주 9종을 선발하였다. Mucin을 이용한 in vitro 부착능력 검토결과, L. rhamnosus GG대비 90% 이상의 부착능을 보였으며, pH 2.5에서의 내산성 및 0.5% oxgall을 함유한 내담즙성에서 각각 97% 이상과 99% 이상의 높은 생존율을 나타냈다. 또, 81% 이상의 높은 콜레스테롤 저해능과 다양한 prebiotics 이용가능성을 확인하였고 최종적으로 L. rhamnosus 4종, L. plantarum 5종인 것으로 동정되었다. 이상의 결과로부터 in vivo 실험을 통해 우선 선발한 균주들이 프로바이오틱스 균주로서 요구되는 조건을 우수하게 충족시킨다는 것을 알 수 있었으며, 따라서 in vivo 모델로서 C. elegans을 이용한 장내우점능력 검토는 내산성, 내담즙성, 콜레스테롤 저하, 그리고 prebiotic 기질 이용능 등의 고기능성의 probiotic 균주 선발에 직접적으로 이용할 수 있을 것으로 기대된다. The ability of probiotics to adhere to the intestinal epithelium likely plays an important role in their colonization of the gastrointestinal tract. Here, we performed high-throughput screening (HTS) for suitable characteristics of potential probiotic bacteria using attachment and colonization ability through a C. elegans surrogate in vivo model. A total of 100 strains of lactic acid bacteria (LAB) isolated from infant feces were subjected to the colonization assay using C. elegans intestine. Based on colonization ability, we showed that nine isolates have a high attachment ability during whole experimental periods (up to 168 h), compared to Lactobacillus rhamnosus strain GG as a control. Also, through the use of an in vitro cell attachment model, nine isolates revealed highly binding activity to the mucus layer. Next, the selected 9 isolates were assayed for their survival ability when exposed to acidic and bile conditions as well as cholesterol reduction and the utilization of prebiotic substrates. As a result, the isolated nine strains were determined to be highly resistant to acid and bile conditions. In addition, they have significant activity for the reduction of cholesterol and utilization of several prebiotic substrates as a carbon source. Finally, the selected nine strains were identified by either L. rhamnosus or L. plantarum (4 strains for L. rhamnosus and 5 strains for L. plantarum, respectively). Taken together, we propose that the direct colonization of probiotics using C. elegans may be applicable to the rapid screening of valuable probiotic strains in vivo.
다양한 첨가제에 의한 청국장 불쾌취 및 Bacillus cereus 증식의 억제
정수현(Su-Hyeon Jeong),박송이(Song-Yie Park),정은선(Eun-Seon Jeong),김용석(Yong-Suk Kim),문성필(Sung Phil Mun) 한국식품과학회 2016 한국식품과학회지 Vol.48 No.6
청국장의 불쾌취를 줄이고 B. cereus 증식을 억제하는데 다양한 첨가제의 효과를 검토하였다. 관능검사는 불쾌취와 맛에 대하여 각각 5점 척도법으로 실시하였다. 무첨가 청국장의 불쾌취 강도가 가장 높다고 평가되었으며, 소금 첨가구, 목초액 소금 첨가구, 고추씨기름 첨가구, 죽염 첨가구 순으로 높게 나타났다. 맛의선호도는 고추씨기름 첨가 청국장이 다른 첨가구들보다 높았다. 각 첨가제들의 B. cereus 증식 억제 효과를 확인한 결과, 죽염이 다른 3개 첨가제에 비하여 그 효과가 가장 뛰어났다. 관능검사 결과 및 B. cereus 증식 억제 효과가 좋게 나타난 죽염 첨가 청국장과 무첨가 청국장의 냄새 성분을 추출, 농축하여 GC/MS로 분석하였다. 죽염 첨가 청국장에서 오렌지 유사 향인 1-ethoxy-1-methoxy-ethane이 무첨가구에 비해 크게 증가하였다. 결과적으로 죽염을 청국장에 첨가하는 것은 차폐에 의한 청국장의 불쾌취 감소뿐만 아니라 B. cereus 증식 억제에 효과적임을 확인하였다. The effectiveness of various additives in reduction of an unpleasant odor and inhibition of Bacillus cereus growth in Cheonggukjang (CKJ) was investigated. Sensory evaluations of unpleasant odor intensity and taste preference for CKJ were conducted with a 5-point scale. Raw CKJ was rated to have the highest unpleasant odor intensity, followed by CKJ-salt, CKJ-wood vinegar salt, CKJ-red pepper seed oil, and CKJ-bamboo salt in the given order. The test panel had a greater preference for CKJ-red pepper seed oil than for the other CKJ products. The addition of bamboo salt to CKJ was the most effective in inhibition of B. cereus growth in comparison to the other three additives. Volatile compounds in CKJ and CKJ-bamboo salt were identified by GC/MS analysis. 1-Ethoxy-1-methoxy-ethane was responsible for the pleasant odor and its level significantly increased in CKJ-bamboo salt. Consequently, adding bamboo salt to CKJ not only masked and reduced the unpleasant odor, but also inhibited B. cereus growth in CKJ.
제5차 대한간학회 춘계학술대회 초록집 : 포스터 토의 순서 ; 만성 C형 간염환자에서 바이러스학적특성, ALT치 및 조직학적 활동도간의 관련성
윤승규 ( Yun Seung Gyu ),정은선 ( Jeong Eun Seon ),박영민 ( Park Yeong Min ),변병훈 ( Byeon Byeong Hun ),배시현 ( Bae Si Hyeon ),박태욱 ( Park Tae Ug ),양진모 ( Yang Jin Mo ),안병민 ( An Byeong Min ),이영석 ( Lee Yeong Seog ),이 대한간학회 1999 Clinical and Molecular Hepatology(대한간학회지) Vol.5 No.1(S)
대한간학회지 제6차 춘계학술대회 초록집 : 구연 ; 원발성 간세포암에서 분화도에 따른 COX-2 발현과 의의
배시현 ( Bae Si Hyeon ),정은선 ( Jeong Eun Seon ),박영민 ( Park Yeong Min ),신제현 ( Sin Je Hyeon ),변병훈 ( Byeon Byeong Hun ),양진모 ( Yang Jin Mo ),이창돈 ( Lee Chang Don ),차상복 ( Cha Sang Bog ),정규원 ( Jeong Gyu Won ),선희 대한간학회 2000 Clinical and Molecular Hepatology(대한간학회지) Vol.6 No.1(S)
대간간학회지 제6차 춘계학술대회 초록집 : 포스터 발표 ; 간이식후 발생한 척추결핵 1예
이연정 ( Lee Yeon Jeong ),박영민 ( Park Yeong Min ),정은선 ( Jeong Eun Seon ),신제현 ( Sin Je Hyeon ),배시현 ( Bae Si Hyeon ),변병훈 ( Byeon Byeong Hun ),윤승규 ( Yun Seung Gyu ),양진모 ( Yang Jin Mo ),한준열 ( Han Jun Yeol ),안 대한간학회 2000 Clinical and Molecular Hepatology(대한간학회지) Vol.6 No.1(S)
김명희(Myung-Hee Kim),정은선(Eun-Seon Jeong),김은주(Eun-Ju Kim),조혜경(Hye-Kyung Cho),배윤정(Yun-Jung Bae),최미경(Mi-Kyeong Choi) 동아시아식생활학회 2011 동아시아식생활학회지 Vol.21 No.4
The purpose of this study was to investigate night-time eating habits, and dietary habit and nutrient intake of university students in a particular area of Chungnam. We surveyed night-time eating status, frequency, and preference for eating foods at night in 458 university students. We divided the subjects into two groups according to their night-time eating habits and gender and compared dietary behavior, lifestyle, and nutrient intake between the groups. In total, 77.1% of the students ate a night-time snack. The major reason why they ate a night-time snack was hunger. The cost of the night-time snacks was 3,000~10,000 won and they ate mostly with their friends. The order of frequent night-time eating foods was beverage, milk and its products, snacks, flour foods, and fruits. The subjects with a night-time eating habit skipped breakfast, went to bed late, and drank alcohol more than subjects without a night-time eating habit. Total and animal fat intake of subjects with a night-time eating habit in both men and women were significantly higher than subjects without a night-time eating habit. In conclusion, night-time eating by university students may be a bad habit from the viewpoint of skipping breakfast, drinking alcohol, and eating a high fat diet. Therefore, in support of proper dietary management, it is necessary to form positive dietary habits, including night-time eating.
박송이 ( Song Yie Park ),정은선 ( Eun Seon Jeong ),정수현 ( Su Hyeon Jeong ),이희권 ( Hee Kwon Lee ) 전북대학교 농업과학기술연구소 2012 농업생명과학연구 Vol.43 No.1
It was investigated to choose a wine glass fitted to enjoy Bokbunja wine by comparing some commercially available wine glasses, Five korean traditional wine glasses (Soju-jan) and 6 general wine glasses were selected for the experiment which are apparently different in shape and size each other, Panel-test was done by 20 panel members and the results were analyzed using Duncan test of SPSS, Wide and outstretched mouth of the glass cause increase in the acceptability for Bokbunja wine. General wine glasses were more acceptable than Soju-jans. Especially the worst general wine glass in the acceptability is better than the best Soju-jan.