Swelling Behavior Evaluation of Bentonite with Additives Mixture

김초롱,김주희,류원석,주창환,전한용,Kim, Cho-Rong,Kim, Joo-Hee,Lyoo, Won-Seok,Joo, Chang-Whan,Jeon, Han-Yong The Korean Fiber Society 2009 한국섬유공학회지 Vol.46 No.6

Variation of free swell index of powder and granular bentonite in distilled water were reviewed. For this, four types of additives is used such as starch (SC), sodium carboxy-methyl cellulose (SCMC), polyvinyl alcohol (PVA-Iand PVA-II), super absorbent polymer (SAP). For PVA-I and PVA-II, free swell index increased with 0.2 g addition. However, SC showed a little increase and SCMC showed higher increase. Especially for SAP addition, powder bentonite has larger free swell index to compare with granular bentonite. The sequence of contribution to free swell index of bentonite in descending order is SAP, SCMC, PVA-II, PVA-I, and SC.

숙지황 농축액 첨가 초콜릿의 품질 특성 및 항산화성

김초롱(Cho Rong Kim),박효정(Hyo Jeong Park),오혜림(Hye Lim Oh),나용근(Yong Geun Na),도은수(Eun Soo Doh),윤준화(Jun Hwa Yoon),심은경(Eun Kyung Shim),김미리(Mee Ree Kim) 동아시아식생활학회 2012 동아시아식생활학회지 Vol.22 No.4

저장 기간 중 생마즙, 오미자 및 오디 첨가 샐러드드레싱의 품질 특성 및 항산화능의 변화

김초롱 ( Cho Rong Kim ),임수빈 ( Su Bin Yim ),김형돈 ( Hyung Don Kim ),오혜림 ( Hye Lim Oh ),전혜련 ( Hye Lyun Jeon ),김나연 ( Na Yeon Kim ),홍윤표 ( Yoon Pyo Hong ),이지현 ( Ji Hyun Lee ),김미리 ( Mee Ree Kim ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2012 한국식품저장유통학회지 Vol.19 No.6

본 연구는 항산화능이 우수한 오디, 오미자, 생마즙(0, 7, 18%)을 사용하여 개발한 고품질 샐러드드레싱의 저장(5℃, 4주) 기간 중 품질 특성 및 항산화능을 분석하였다 PH 맟 산도는 생마즙의 첨가량이 증가할수록 PH는 높아지고 산도는 낮아졌으며 저장기간에 따라 PH는 다소 증가하고 산도는 감소하였으나 그 변화 폭이 적어 품질 변화가 일어나지 않았다. 점도는 대조군은 83.2 cP로 낮았으나, 생마즙의 첨가량이 증가할수록 유의적으로 값이 증가하였으며(p<0.001) 저장기간에 따라 모든 군에서 점도가 증가하는 경향을 나타냈다. 유화안정성은 생마즙 첨가량과 상관없이 49~50의 수준으로 나타났으며 저장기간이 경과되어도 변화를 나타내지 않았다. 색도는 저장 초기 대조군에 비해 생마즙을 첨가한 실험군의 명도, 적색도, 황색도 수치가 높았으며 저장기간이 길어질수록 모든 군에서 명도, 적색도, 황색도 값이 감소하는 경향을 보였다. DPPH 라디칼소거능 IC(50) 값과 총 페놀함량을 통한 항산화성은 생마즙의 첨가량이 증가할수록 항산화성이 증가하였고, 저장기간에 따른 항산화성 저하는 관찰되지 않았다. 과산화물가는 저장 초기 1.51~1.12 meq/kg 이었으며, 생마즙 첨가량이 증가함에 따라 감소하였고, 4주 경과 후에도 큰 폭으로 증가하지 않았다. 이상의 결과로 본 실험에서 제조한 생마즙 오미자 및 오디 첨가 샐러드드레싱은 항산화성이 우수한 고품질 샐러드드레싱으로 저장(5℃, 4주)중 산패 및 품질에 큰 변화가 없어 저장성이 우수한 것으로 보여 진다. In this study, the quality characteristics and antioxidant activity of mulberry salad dressing prepared with yam juice during storage at 5℃ for four weeks were evaluated. The salad dressing was prepared with a salad base, mulberry, omija, and yam (4:4:6:1 or 4:4:6:3). Fresh yam juice was added to the salad dressing at 0, 7, and 18% levels. After four weeks storage, the pH increased whereas the acidity decreased. As the yam concentration increased, the pH increased to 3.84 and the acidity decreased to 0.14%. The Hunter color L (lightness), b (yellowness), and a (redness) values decreased over the storage period. After four weeks storage, the viscosity increased from 83.2 to 158.5 cp according to the amount of yam juice that was added. The antioxidant activity, such as the DPPH radical scavenging activity, and the total polyphenol content of the salad dressing improved as the yam concentration increased. Moreover, according to the storage time, the peroxide value did not increase. These results show that the mulberry salad dressing to which omija and fresh yam juice were added maintained its freshness with high antioxidative activity during storage.

여성의 화장품 소비가치에 따른 화장품 브랜드의 SNS 특성 선호도

김초롱(Cho-Rong Kim),곽태기(Tai-Gi Kwak) 한국의상디자인학회 2016 한국의상디자인학회지 Vol.18 No.3

Resveratrol과 관련 유도체 합성 및 효능에 관한 고찰

김초롱(Cho-rong Kim),이상협(Sang Hyup Lee) 대한약학회 2020 약학회지 Vol.64 No.5

Resveratrol, a type of phytoalexin found in many plants, is known to be a useful component for human health. It is found in vegetables, fruits, wines and teas, and especially in grapes. Resveratrol has been reported to have various medicinal effects, such as anti-inflammatory, anti-cancer and anti-aging effects. In particular, anti-cancer effects are believed to be achieved by suppressing the growth of cancer cells and therefore, decreasing cancer organisms. Based on this usefulness, extensive efforts to synthesize resveratrol have been continued. Some of the typical methods using Heck reaction, Perkin reaction and Wittig reaction have been reported, and further studies for improvement are still in progress. Derivative syntheses by substituting hydroxy groups of resveratrol with alkyl or halogen groups were also performed along with investigation of biological properties of the related compounds. As a result, synthesis and biological evaluation of resveratrol and its derivatives were discussed to assess and enhance the potential of resveratrol as a medicinal component and/or a dietary supplement.

치과위생사의 감정부조화와 직무만족도 간의 관계에서 소진의 매개효과와 조직적 지지의 조절효과

김초롱 ( Cho-rong Kim ),최준선 ( Jun-seon Choi ) 한국치위생학회(구 한국치위생교육학회) 2018 한국치위생학회지 Vol.18 No.4

Objectives: The purpose of this study was to investigate the mediating effects of burnout and to identify the moderating effects of individual factors and organizational factors on the relationship between emotional dissonance and job satisfaction. Methods: This cross-sectional study included 270 dental hygienists working full-time at dental care facilities. The data on the socio-demographic characteristics, emotional dissonance, burnout, job satisfaction, and individual and organizational factors were collected. The individual (self-efficacy and ego resilience) and organizational (social support, organizational support and wage satisfaction) factors were considered as the moderating variable. For statistical analyses, t-test, one-way ANOVA and multiple linear regression were used. Results: Burnout was found to be a significant mediator on the relationship between emotional dissonance and job satisfaction(p<0.001). The variables moderating the relationship between emotional dissonance and burnout were identified as social support, organizational support and wage satisfaction (p <0.05), while the variables moderating the relationship between burnout and job satisfaction were wage satisfaction and ego resilience (p<0.05). Conclusions: To prevent the decrease in job satisfaction due to emotional dissonance, the management of dental care facilities should have a better understanding of burnout in dental hygienists, which requires individual and organizational efforts to be moderated. In addition, as organizational support has been identified as the factor mitigating the negative effects of emotional dissonance, it is highly necessary to adopt the preceptor system, improve communication systems and expand welfare policies of organizations.

베트남 수자원 정보화 기반 수자원관리 의사결정지원 시스템 구축 KOICA ODA 사업 소개

김충수,김초롱,Kim, Chung-Su,Kim, Cho-Rong 한국수자원학회 2022 물과 미래(한국수자원학회지) Vol.55 No.5

Flow Characteristics Evaluation in Reactor Coolant System for Full System Decontamination of Kori-1 Nuclear Power Plant

김학수,김초롱,Kim, Hak Soo,Kim, Cho-Rong Korean Radioactive Waste Society 2018 방사성폐기물학회지 Vol.16 No.3

The Kori-1 Nuclear Power Plant (NPP), WH 2-Loop Pressurized Water Reactor (PWR) operated for approximately 40 years in Korea, was permanently ceased on June 18, 2017. To reduce worker exposure to radiation by reducing the dose rate in the system before starting main decommissioning activities, the permanently ceased Kori-1 NPP will be subjected to full system decontamination. Generally, the range of system decontamination includes Reactor Pressure Vessels (RPV), Pressurizer (PZR), Steam Generators (SG), Chemical & Volume Control System (CVCS), Residual Heat Removal System (RHRS), and Reactor Coolant System (RCS) piping. In order to decontaminate these systems and equipment in an effective manner, it is necessary to evaluate the influence of the flow characteristics in the RCS during the decontamination period. There are various methods of providing circulating flow rate to the system decontamination. In this paper, the flow characteristics in Kori-1 NPP reactor coolant according to RHR pump operation were evaluated. The evaluation results showed that system decontamination using an RHR pump was not effective at decontamination due first to impurities deposited in piping and equipment, and second to the extreme flow unbalance in the RCS caused deposition of impurities.

실내 시공 시 손상 시험에 의한 지오그리드 전단거동 해석

김원춘,김수경,김초롱,강세구,장용채,이상덕,전한용,Jin, Yuan-Chun,Kim, Su-Kyung,Kim, Cho-Rong,Kang, Se-Gu,Chang, Yong-Chai,Lee, Sang-Duk,Jeon, Han-Yong 한국섬유공학회 2011 한국섬유공학회지 Vol.48 No.3

Geogrids and geotextiles' shear behaviors were evaluated after installation damage testing. Frictional coefficients of resistance to direct sliding ($f_{ds}$) were estimated by theoretical shear analysis. The shear strength of the damaged geogrid decreased under a high normal stress of 150 kPa; that of the geotextile decreased with increasing normal stress. fds values were found to be lowered by installation damage, through comparison of $f_{ds}$ values calculated by direct theoretical shear analysis before and after installation damage.

생마즙과 오디가 첨가된 오미자청 샐러드드레싱의 이화학적 특성 및 항산화성

김형돈,임수빈,오혜림,전혜련,김초롱,김나연,홍윤표,이지현,김미리,Kim, Hyung Don,Yim, Su Bin,Oh, Hye Lim,Jeon, Hye Lyun,Kim, Cho Rong,Kim, Na Yeon,Hong, Yoon Pyo,Lee, Ji Hyun,Kim, Mee Ree 한국식품조리과학회 2012 한국식품조리과학회지 Vol.28 No.5

본 연구는 지방함량이 낮고 건강지향적인 고품질 오디 샐러드드레싱 개발을 위해 식초대신 오미자, 점도를 높이기 위해 생마즙을 사용하여 샐러드 드레싱을 제조하고 그 이화학적 특성 및 항산화성을 분석하였다. 샐러드 드레싱에 첨가되는 재료는 샐러드베이스(플레인 요거트:마요네에즈:생크림=8:1:1):오디분쇄물:오미자청:생마즙=4:4:6:1 또는 4:4:6:3 으로 첨가하였으며, 이때 첨가된 생마는 전체 샐러드 드레싱의 0,7, 18% 수준이었다. 샐러드 드레싱의 pH는 생마즙이 증가할수록 높아졌으며, 산도는 낮아졌다. 점도는 생마즙을 첨가하지 않은 대조군은 83.20 cP로 낮았으나, 생마즙 첨가량이 증가할수록 점도는 유의적으로 증가하여 생마즙 7%첨가군은 113 cP, 18% 첨가군은 125 cP 를 나타내었다(p<0.001). 유화 안정성은 생마즙 첨가량과 관계없이 49-50으로 일정한 값을 나타내었다. 색도 중 명도와 황색도는 생마즙 첨가량이 증가할수록 높아지는 경향을 나타내었다. 총 페놀성 화합물 함량은 대조군이 0.087 mg/g 이었으며, 생마즙 7% 첨가 오디 샐러드 드레싱은 0.101 mg/g, 생마즙 18% 첨가 오디 샐러드 드레싱은 0.122 mg/g 으로, 생마즙 함량이 증가할수록 총 페놀성 화합물 함량이 증가하였다. DPPH 라디칼 소거능 $IC_{50}$ 값은 대조군이 34.4 mg/mL, 생마즙 7% 첨가군이 32.3 mg/mL, 18% 첨가군이 29.7 mg/mL으로 생마 첨가량이 증가할수록 DPPH 라디칼 소거능의 $IC_{50}$ 값이 낮아져 샐러드 드레싱의 항산화능이 증가하였다. Hydroxyl 라디칼 소거능의 $IC_{50}$ 값은 대조군이 16.556 mg/mL, 7% 첨가군은 14.297 mg/mL, 18% 첨가군은 11.812 mg/mL 으로, 생마즙 함량이 증가할수록 hydroxyl 라디칼 소거능은 증가하였다. 관능적 특성으로 기호도 검사 결과, 외관, 향, 맛, 조직감에서 대조군에 비하여 생마즙 첨가군이 높았으며, 전반적인 기호도는 7% 첨가군이 가장 높았다. 이상의 결과로부터 오미자와 생마즙을 첨가한 오디 샐러드 드레싱 제조시 7%의 생마즙을 첨가할 경우 윤기, 색, 점도, 맛, 향, 기호도면에서 우수할 뿐 아니라 항산화성이 우수하여 고품질 천연 샐러드드레싱으로서 상품화 가능성이 높을 것으로 사료된다. In this study, the effect of yam juice on the quality characteristics of the salad dressing was evaluated. Salad dressings were prepared with the salad dressing base (plain yogurt:mayonnaise:fresh cream=8:1:1), mulberry, omija for acidity, and yam for viscosity in the ratios of 4:4:6:1 and 4:4:6:3. Fresh yam juice was added at the level of 0, 7, and 18% of the salad dressing. As the concentration of the yam juice increased, the salad dressing increased in pH and decreased in acidity. The Hunter color L (lightness), b (yellowness) and a (redness) values of the salad dressing decreased as the amount of yam juice increased. The viscosity increased with the amount of yam juice. The total phenol content also increased with the amount of added yam juice. The antioxidant activities such as DPPH and hydroxyl radical activity of the mulberry salad dressing increased as the amount of yam juice was increased. The sensory preference test results showed that the salad dressings with added yam juice had higher scores in the color, flavor, taste and texture in comparison to the control. In the overall preference, the 7% yam juice added salad dressing had the highest score among the treatments. From these results, it was suggested that the salad dressing with the added mulberry, omija for acidity, and yam juice for viscosity was a functional salad dressing with high antioxidant activity.