여성의 연령별 화장품 소비실태에 관한 연구

이나겸 국제보건미용학회 2017 국제보건미용학회지 Vol.11 No.2

여성의 연령별 화장품 쇼핑성향이 브랜드태도에 미치는 영향

이나겸,박옥련 한국피부과학연구원 2014 대한피부미용학회지 Vol.12 No.1

For the purpose of examining the effects of women’s cosmetics shopping tendency according to age on brandattitude, 630 copies of questionnaires were used for women in their 20s and 50s for statistical analysis. Asfor the composition of questionnaire, it was composed through 5-point Likert scale and SPSS 20.0 statisticsprogram was used for data analysis. In shopping tendency, they were deduced into five factors of impulsive,sympathetic, loyal, store exploratory and planned, while cosmetic brand attitude were deduced into fivefactors of container design, function, price, brand name and ingredient stability. Among women in their 20s,sympathetic factor was found to be high in the container design factor, while impulsive factor was high infunction factor. In the brand name factor, sympathetic factor was found to be the highest. Among women intheir 30s, sympathetic and planned factors were found to be the highest in the container design factor, whileimpulsive factor was the highest in price. Among women in their 40s, store exploratory factor was found tobe high in the container design factor, while loyal factor was high in the function factor. In the price factor,store exploratory factor was found to be the highest. Among women in their 50s, sympathetic factor wasthe highest in the container design factor, while loyal factor was the highest in the function and brand namefactors. The analysis result showed that the tendency of women in their 20s and 30s was not significantlydifferent and it was found with women in their 40s who have much financial burden that they considered pricemost importantly. Women in their 50s showed the tendency of choosing high-function luxury brand cosmeticsappropriate for their skin based on experience of use. The purpose of this study is to examine the effects ofcosmetics shopping tendency of women in their 20s and 50s on brand attitude to assist women consumers forreasonable shopping according to age and provide basic information for corporate brand marketing strategy.

모과분말을 첨가한 절편의 항산화활성

이나겸,Lee, Na Gyeom 국제문화기술진흥원 2022 The Journal of the Convergence on Culture Technolo Vol.8 No.6

The recent various ingredients are used in the food industry. Among them the results of moisture content, Hunter color system, and antioxidant activity by making a section different Jeolpyun from the general Chaenomeles sinensis Koehne and Chaenomeles sinensis Koehne powder, which have a bitter and sour taste as follows. The moisture content of the Chaenomeles sinensis Koehne was 73.8% and the moisture content were Chaenomeles sinensis Koehne powder 10.2%. The fat content of Chaenomeles sinensis Koehne powder increased by 0.9% and the ash content also increased by 0.9%. As the result of the moisture content was reduced to 60.15~41.03% and values of Hunter color system, the L-values of the Chaenomeles sinensis Koehne powder Jeolpyeon significantly decreased(p<0.05). The a-values also significantly increased(p<0.05) and the b-values was the highest 35.94 for the 3 % Chaenomeles sinensis Koehne powder. There were significant Levels of total phenolics and TEAC found for the antioxidant activity of the jeolpyeon samples(1~7%) with Chaenomeles sinensis Koehne Powder added(p<0.05). We have the above results adding Chaenomeles sinensis Koehne powder to make a traditional rice cake will help to use it as basic data for making rice cakes with excellent antioxidant activity.

ESG를 활용한 사회적 자본 증진을 위한 사업장 내 휴게시설에 대한 이론적 고찰

이나겸,임수영 한국생태환경건축학회 2023 한국생태환경건축학회 논문집 Vol.23 No.2

Purpose: Rest facility in workplace regulation aims to offer a facility for all workers of every workplace. Although present regal guideline gives quantitative standards and guarantees physical resting of worker, there is no qaulitative guide in order to accommodate competitive advantage of firm. This study figure out elements to reinforce ESG advantage of firms as looking for qualitative conditions, that rest facility would have, for producing social capital. Method: The scope of study is rest facility in workplace by regulation. The method is theoretical and a priori because there is little case at start of enforcement. Result: The resting facility would contribute to produce social capital, which would be linked to ESG performance of firms. Resting facility plays a proactive role of excavating potentiality of firm from increasing social capital as well as a basic role of having break times. As taking proactive role, the rest facility has some qualities like accessibility, livability, necessity, good maintenance, and reciprocity but also follows legal standard.

파래가루를 첨가한 절편의 품질특성

이나겸 국제문화기술진흥원 2018 The Journal of the Convergence on Culture Technolo Vol.4 No.4

절편에 영양적 가치와 약리적 효능이 있는 파래분말 첨가량(0~8%)을 달리하여 절편을 제조하고 관능검사 및 조직감 특성을 비교 검토 하엿다. 파래분말 첨가량을 달리한 절편의 색도중 명도 L값은 파래분말 첨가량이 증가할수 록 감소하였으며, 적색도 a값은 첨가량이 많아 질수록 유의적인 값을 보였다(p<0.05). 황색도(b값)는 파래분말을 첨가한 절편이 무첨가군보다는 높은 점수를 보였으며, 파래분말 첨가량이 증가할수록 황색도가 낮아져 절편의 녹색이 강하게 나타났 다. 텍스쳐 특성에서는 경도, 응집성, 검성은 파래분말 첨가량이 증가할수록 증가하였으며 유의적인 차이를 나타내었다(p<0.05). 전반적인 기호도에서는 4%를 첨가한 파래절편이 가장 좋게 평가되었다. This study was conducted to aerermine the sensory evaluation and the texture characteristics after making Jeolpyeon added to Laver powder(0~8%) in according to concentration which has nutritive value and medical effect of Jeolpyeon traditional dduk. As the result of the values of Hunter color system, the L-values of the laver powder Jeolpyeon significantly decreased, and the a-values also significantly increased(p<0.05). The b-values Jeolpyeon added with laver powder higher than the control group. As the amoung of laver powder added has increased, the b-values has dropped showing a green color. In case of texture analysis hardness, cohesiveness and gumminess of laver powder Jeolpyeon increased(p<0.05). Also, the results of the sensory evaluateion showed that the 4% laver powder Jeolpyeon had the highest scores.

Association between electronic cigarette use and metabolic syndrome in Korean general population

이나겸,김태윤 대한내과학회 2020 대한내과학회 추계학술대회 Vol.2020 No.1

비가림 재배시 정식시기에 따른 여주의 성분함량 변화

이나겸,김영석,류수노 한국작물학회 2017 한국작물학회 학술발표대회 논문집 Vol.2017 No.-

고려시대 머리모양 실용화를 위한 작품 제작 연구

이나겸 국제보건미용학회 2018 국제보건미용학회지 Vol.12 No.2

This study attempted to develop hairstyles practical to the hairstyles that were prevalent during the Goryeo Period. To this end, the Goryeo-period hairstyles, chumagye, jocheongye and ahwangye were analyzed. Three hairstyles shapes, top point, nape point and back point were considered for analysis as well. Then, the characteristics, techniques and colors were analyzed according to aforementioned aspects. The results revealed the following: First, chumagye was created in as a modern and practical fashion with the top point-emphasized, pony-tail image as a motif. In terms of color, light grayish tones were used, with light tones and black being used as sub and accent colors respectively. Second, in jocheongye, splendor and elegance were emphasized with a crown-shaped image, which highlights symmetric a structure from the top point as a motif. In terms of color, light tones were applied as the main color, with light grayish and vivid tones being used as sub and accent colors respectively. In addition, the hair looked light and voluminous. To allow for easier care, hair bands were used. Third, in ahwangye, the back point and top point were emphasized. Circle patterns were created symmetrically on both sides, creating a classic and feminine image. For ease, all people, regardless of their age, simple hairstyles were created using hair clips.

ESG를 활용한 코로나 시대 이후 학교 공간 환경 온라인화에 관한 분석 - 서울시 내 중학교를 중심으로 -

이나겸,임수영 한국생태환경건축학회 2023 한국생태환경건축학회 논문집 Vol.23 No.5

Purpose: After COVID-19, schools had have to give classes through online network. It has been drastically resulting in an informatization which had been changed gradually in not only in schools, every part of a society. Educational methods are changed and the school space is also required to be rethought. So, this study aims to find out whether the spatial development in school is essential and if so, what kind of progress is called for. The space and facility of school have been fitted to analog way as following past standard. Unlike fast streams of our era, specifically after the pandemic, the physical conditions of school building still stayed in yesterday. Method: In this research, in-depth interview was conducted. The interviewees were present middle school teachers who were the direct users of school space. They worked in the school building in Seoul. In the interviews, past and current situations of teaching classes were demonstrated, specific changes after COVID-19 were pictured, and expected improvements were illustrated. Based of the interview result, new modules of a classroom which are different from present one, in size and capacity, are suggested. Result: Because analog media like books and digital media like tablet PC and electronic blackboard are simultaneously utilized in a classroom, the students demand bigger personal space and wider desk for each of them. The classroom they stay all day needs also to be expanded. Moreover, the Internet network, especially wireless one is in the first need due to increasing use of digital device.

서울지역 주부들의 젓갈에 대한 이용실태 및 인식 조사

이나겸,Lee, Na Gyeom 국제문화기술진흥원 2019 The Journal of the Convergence on Culture Technolo Vol.5 No.4

A total of 165 housewives in Seoul area were interviewed to survey the Salted Sea Foods. The aim of this study was to investigate the perceptions and preferences of 20s~50s housewives to salted sea foods. As to the recognition of salted sea foods, shrimp salted sea foods(100%)>anchovy sauce(97%)>canary sauce(91%)answered. Necessity of the Development plan of salted sea foods as to its importance 23%, regarded salted sea foods very important, while 44.8% and 6.1% not important. The Participants considered that we need to succeed and develop salted sea foods. We need to develop new recipes to increase the usage of salted sea foods. 서울 지역의 주부들을 대상으로 젓갈에 대한 이용실태 및 선호도 분석을 하고자 설문지 조사를 하였으며, 165부를 통계분석에 이용하였다. 조사대상인 주부들은 젓갈은 발효식품으로 저장성이 좋은 식품으로 인식하고 있었다. 젓갈을 발전시키기 위한 방안이 필요하다고 응답한 경우가 67.8%로 높게 나타났으며, 20~50대이상의 주부들 모두 발전방안이 필요하다고 인식하고 있는 것으로 나타났다. 우리 전통음식인 젓갈을 계승화 하고 세계화 하기 위하여 젓갈제조공정이 표준화가 되고, 젊은 주부들이 자주 접할수 있도록 음식에 다양한 활용방법등의 기회가 제공되어야 한다고 여겨진다.