오징어 먹물 첨가량에 따른 먹물떡의 기호도 및 품질 특성

임영희,김미원,김애정,김명희 동아시아식생활학회 1999 동아시아식생활학회지 Vol.9 No.4

To make rice cake with squid ink, the squid ink dilulted in fifteen times was added to rice flour in the ratio of 0%, 2%, 4%, 6% and 8% respectively. Then, the squid inky rice cake was tested in physical function and chromaticity, Rheometer test was also included in this experiment. In physical function test, it showed that the inky rice cake with 6% and 8% ratio was the best in preference. In the chromaticity test, as the adding ratio of squid ink increases, the brightness decreased. The red and yellow brightness of 8% inky rice cake showed high. The results of rheometer test are as follows. In hardness, the inky rice cake with 2% adding ratio was high and the 6% inky rice cake was low. In cohesiveness, the 0% inky rice cake was high and the 8% inky rice cake was low. In gumminess, the 2% inky rice cake was high and the 6% inky rice cake was low. In brittleness, the 2% inky rice cake was high and the 6% inky rice cake was low. With correlation analysis, I could reach the following. The overall quality of inky rice cake was correlated with all test items except chewiness, The moistness was correlated with flavor, grain and chewiness. Also, the 8% inky rice cake was correlated with the inky rice cakes with the other adding ratios in all aspects of test. Futhermore, in the results of rheometer test, the hardness was correlated with the other three kinds of characteristics.

Wicking법에 의한 분체 PMMA와 PVdF의 접촉각과 표면자유에너지 결정

임미애,노승백 啓明大學校 産業技術硏究所 1996 産業技術硏究所 論文報告集 Vol.19 No.1

The value of contact angle on powder polymethylmethacrylate(PMMA) and polyvinylidene fluoride(PVdF) has measured by wicking method on the base of Washburn equation for water, glycerol, formamide, diiodomethane, 1,1,2,2,-tetrabromoethane, 1-bromonaphthalene, and hexadecane. The measured values were comparable that of film type contact angle measurement. In wicking method, pore average radius has determined from measured values wetting height and mass of powder to liquid in packed column. From the measured contact angle values, surface free energy(γs) of powder PMMA and PVdF was determined by using geometric mean, van Oss approach method and equation of state of Neumann. It is shown that the results of γs depends on interaction with liquids. The solid-liquid interfacial free energy(γS L), interaction parameter(φ) and work of adhesion(WA)were also determined for powder PMMA and PVdF to water and organic liquids.

승검초 첨가에 의한 경단의 특성 변화에 관한 연구

임영희,김미원,김애정 동아시아식생활학회 1999 동아시아식생활학회지 Vol.9 No.1

This study attempted to examine the effect on sensory characteristics and texture of Kyongdan in various volumes of adding Sungumcho power. The results are summarized as follows. 1. Sensory evaluation; The best recipe of Sungumcho Kyongdan was Sungumcho powder 1%, 2%, 3%. 2. The result of rheometer test was 1%, 2%, 3%, 4%, 5% Sungumcho Kyungdan were stabler than 0%.

생활치 표백술 후 수종의 자유 산소기 제거제 처리가 복합 레진-법랑질 전단 접착 강도 및 파절 양상에 미치는 영향

임경한,금기연,김애리,장수미 대한치과보존학회 2001 Restorative Dentistry & Endodontics Vol.26 No.5

Tooth bleaching has been prevailing recently for its ability to recover the color and shape of natural teeth without reduction of tooth material. However, it has been reported that bleaching procedure adversely affects the adhesive bond strength of composite resin to tooth. At the same time the bond strength was reported to be regained by application of some chemical agents. The purpose of this in vitro study was to investigate the effect of the removal of residual peroxide on the composite- enamel adhesion and also evaluated fracture mode between resin and enamel after bleaching. Sixty extracted human anterior and premolar teeth were divided into 5 groups and bleached by combined technique using office bleaching with 35 % hydrogen peroxide and matrix bleaching with 10% carbamide peroxide for 4 weeks. After bleaching, the labial surfaces of each tooth were treated with catalase, 70% ethyl alcohol, distilled water and filled with composite resin. Shear bond strength was tested and the fractured surfaces were also examined with SEM. Analysis revealed significantly higher bond strength values. (p<0.05) for catalase-treated specimens, but water-treated specimens showed reduction of bond strength, alcohol- treated specimens had medium value between the two groups(p<0.05). The fracture mode was shown that the catalase group and the alchohol group had cohesive failure but the water sprayed group had adhesive failure. It was concluded that the per-oxide residues in tooth after bleaching seems to be removed by gradual diffusion and the free radical oxygen from peroxide prevents polymerization by combining catalyst in the resin monomer. Therefore it may be possible to eliminate the adverse effect on the adhesion of composite resin to enamel after bleaching by using water displacement solution or dentin bonding agent including it for effective removal of residual per-oxide Key words : Vital tooth bleaching, Shear bond strength, Composite resin, Fracture mode catalase, Ethylalcohol, Free oxygen radical, Adhesive failure, Cohesive failure

실크펩타이드 분말 첨가가 쌀다식의 품질변화에 미치는 영향

김애정,여정숙,우경자,임영희,김미원 동아시아식생활학회 2002 동아시아식생활학회지 Vol.12 No.1

This study was conducted to investigate the effect of added silkpeptide powder on the quality (nutrient content and sensory evaluation score) of the rice Dasik, Rice Dasik was prepared with 0, 1, 2, 3, and 4% concentration of silkpeptide powder. The sensory evaluation scores for the group of the rice Dasik with 2% silkpeptide powder were found to be significantly higher than those of other groups. Increasing silkpeptide powder led to the significant increase in the contents of crude protein and crude ash. But there were no significant differences in contents of crude fat and moisture. And the contents of Ca, K and Mg of silkpeptide powder groups were higher than those of the silkpeptide powder free group.

뽕잎 설기의 뽕잎가루 배합비에 따른 Texture 특성과 기호도 조사

김애정,김미원,임영희 동아시아식생활학회 1998 동아시아식생활학회지 Vol.8 No.3

The objective of this study was to evaluate the effect the Pongihpsolgi, when ingredients were changed in a variety of aspects. The evaluation of these results were as follows; 1. According to sensory evaluation, the color, flavor, grain, chewiness, moistness, and overall quality of Pongihpsolgi were the excellent ratio of Pongihp flour 3%, 6%. 2. The evaluation of colors which were shown that as more Pongihp flour was added, lightness was diminished, and total difference in colors was rare. 3. According to rheometer evaluation, Pongihpsolgi added Pongihp flour was better than not added.

교정환자의 브라켓과 치아 경계부에 존재하는 치면세균막내 mutans streptococci 종 및 생물형의 식별

김미애,유소영,김화숙,국중기,임성훈,윤영주,김광원 대한치과교정학회 2005 대한치과교정학회지 Vol.35 No.1

본 연구는 교정환자의 브라켓과 치아 경계부 및 브라켓으로부터 2 mm 이상 떨어진 치아 평활면의 치면세근막에 존재하는 mutaus streptococci의 종 및 생물형에 차이가 있는지를 알아보고자 시행되었다. 조선대학교 치과병원에 내원한 13세 이상 35세 미만의 환자 28명으로부터 브라켓을 장착하고 있는 61개 치아에서 치균세균막을 채취하여 mutans streptococci를 MSB 배지에서 선택적으로 분리한 다음, 이들의 지놈 DNA를 추출하여 dextranase 유전자를 표적으로 하는 중합효소연쇄반응법을 시행하고, 그 증폭물을 Hae Ⅲ로 소화하고, 이를 전기영동하여 제한효소절편길이에 따라 그 종을 식별하였다. 또한 생물형을 조사하기 위하여 생화학적 검사를 실시하였다. 그 결과 브라켓과 치아 경계부 및 브라켓으로부터 2 mm 이상 떨어진 평활면의 치면세균막에 존재하는 mutans streptococci 종은 서로 비슷한 검출 빈도를 보이나 두 곳에 존재하는 mutans streptococci 생물형은 서로 차이가 있는 것으로 나타났다. 향후 브라켓과 치아 경계부 및 치아 평활면의 치면세균막의 mutans streptococci 생물형의 차이와 브라켓 주위의 법랑질 탈회 및 치아우식증 발병과의 상관관계에 대한 연구가 필요하다. The aim of this study was to compare the species and biotypes of mutans streptococci isolated from dental plaques sampled from the interfaces between the bracket and tooth surface and smooth tooth surfaces in orthodontic patients. Dental plaque was collected from the interfaces between brackets and teeth (test group), and from smooth tooth surfaces distant from brackets by more than 2 mm (control group). The dental plaque collected by a sterilized curette was transferred into a vial of 1 X PBS. The sample in the vial was vigorously vortexed for1 min and plated on mitissalivarius bacitracin (MSB) agar plate using cotton tips. The agar plates were incubated at 37℃ in a candle jar for 2 days, and again incubated for 1 more day at anambient temperature. Individual colonies were cultured in TH broth at 37℃ CO₂ incubator. The PCR-RFLP based on dextranase gene was performed for the identification of mutans streptococci at the species-level. For biotyping of mutans streptococci, biochemical tests were performed. There was no significant difference of the species of mutans streptococci isolated from both test and control groups. However, the biotypes of the mutans streptococci isolated from test and control groups were different. These results may offer the basic data to verify the relationship between the mutans streptococci biotype and enamel decalcification or dental caries in orthodontic patients with fixed appliances.

오디 추출액 첨가비율에 따른 오디편의 품질특성에 관한 연구

김애정,김미원,우나리야,김명희,임영희 한국조리과학회 2003 한국식품조리과학회지 Vol.19 No.6

Oddi is a mulberry (Morus alba L) fruit which has antiinflammatory and antioxidative effects. This study was carried out to investigate the quality characteristics of Oddi-Pyun which was manufactured with various addition levels (0, 0.5, 1, 2, 4%) of Oddi extract according to the traditional Korean Kwaypun (a kind of jelly) methodology. Oddi-Pyun was made with various levels of Oddi extract, mungbean starch (9%) and sugar (30%). To establish the additional amount of mulberry fruit extract, sensory evaluation and physical test were carried out. From the results of sensory evaluation, the 2% of Oddi-Pyun was judged as the best in terms of color, flavor, hardness and elasticity. According to texture characteristics (hardness, adhesiveness, springiness, gumminess and chewiness), 1.0% and 2.0% of Oddi-Pyun were judged as the best. The contents of Ca (69.50, 74.75, 84.25, 100.60, 183.55ppm), Mg(27.37, 29.38, 34.20, 46.73, 97.45ppm) and Fe (320.23, 572.45, 680.50, 725.95, 906.50ppb) increased with increasing Oddi extract. Therefore, the optimal added amount of extract for the manufacture of Oddi-Pyun was proposed as 2% to the total weight. It was concluded that this Oddi-Pyun would be helpful to improve the health status of rheumatics and patients with similar diseases.

오감(五感)적 요소를 접목한 브랜드 스페이스 연출 계획 -마임 화장품 프레쉬가든을 중심으로-

김소현,임하영,장효실,최혜원,이진민,장미정,이성애 숙명여자대학교 산업디자인연구소 2017 숙명디자인학 연구 Vol.24 No.-

인간이 갖고 있는 감각 기관은 시각, 청각, 후각, 촉각, 미각의 총 다섯 가지로, 이를 모두 활용 할 때 이상적 공간 상호작용이 가능하다. 본 연구는 화장품의 공간 연출 계획 시 오감적 요소를 접목하여 브랜드 이미지를 구축하는 일련의 프로세스를 밝히는데 목적이 있다. 이에 본 연구는 2017년 3월~6월 15주간 숙명여대 환경디자인학과 <융합연출디자인> 수업에서 진행된 수업의 결과물로서 작업물을 정리하였다. 그 결과 본 연구는 제품이나 서비스를 직접 경험할 수 있도록 다양한 엔터테인먼트적 요소를 결합하여 기능적 만족감과 더불어 체험적 만족감 제공하는 오감적 디스플레이를 제안하였다. 본 연구는 오감을 활 용한 뷰티 쇼룸으로 감각을 공간에 어떠한 방식으로 적용할 것인지에 대한 정립을 했다는 데에 의의가 있다. 아울러 다양한 매체와 공간의 개념이 일반화 되어 가는 오늘날 기업 환경 속에서 오감적 체험을 기반으로 한 공간연출은 가상의 공간속에서도 유연하게 적용 가능한 디스플레이 요소로 확인되었다. 또한 본 연구는 향후 이와 관련된 쇼룸 공간 개발에 있어서 기초 자료로 활용될 것으로 기대된다.

A Study on Recognition of the Eroticism in Fashion Advertisement

Lim, Mi-Ae,Choi, In-Ryu The Costume Culture Association 2009 Fashion, industry and education Vol.12 No.1

This research is progressed to look out for efficient expression-elements of eroticism used in advertisements. Since these expressions of eroticism appealing to sex which is one of the primitive instincts of mankind are increasing in advertisements of cosmetic products which are used more often by recent high-rate-growth and the elevation of living conditions. The most usual expression-elements of eroticism in advertisement are exposure, pose, fashion style, make up, hair style and color. To analyze those expression-elements we made four pieces of fashion advertisement photos with four different types and surveyed both fashion majored students and non-fashion majored students. We applied regression analysis, ANOVA, and frequency analysis to verify the hypothesis. We found that in eroticism, the pose was the most important cognitive feature among the expression-elements and degree of cognition are varied according to major field and sexual interest. As a result, degree of cognition which effected by expression-elements will be varied even in same advertisement. In particular, convincing that the pose was the significant factor of eroticism cognition, expression of eroticism in advertisement would be more diverse and daring.