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이인선,Lee, In-Seon 한국식품조리과학회 2017 한국식품조리과학회지 Vol.33 No.3
Purpose: This study investigated the quality characteristics of vegetable pancake prepared with various levels of barley flour. Methods: The pH level and spreadability of the batters as well as the color, texture, and sensory evaluation of the vegetable pancake were analyzed. Results: The results show that spreadability of batter significantly decreased as the substitution amount of barley flour increased (p<0.001). The pH level of the batter significantly decreased as the substitution amount of barley flour increased (p<0.001). Redness and yellowness increased as the substitution amount of barley flour increased. For texture, the sample groups with substituted barley flour showed high characteristics of hardness, gumminess, and chewiness. Principal component analysis showed that the sample group with a high substitution amount of barley flour was characterized by relatively high darkness, roasted grain aroma, bitterness, astringent, and chalkiness. Acceptance test found that the sample group with 15% barley flour received higher acceptance than the sample group with 0% barley flour in terms of color, texture, and overall acceptance. Conclusion: Acceptance test found that the sample group with 15% or 30% of barley flour had significantly higher or similar acceptance attributes than the sample group without barley flour, which suggests the possibility of developing vegetable pancake with barley flour.
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간장의 종류와 울금 추출액 첨가비율이 김 장아찌의 품질특성에 미치는 영향
이인선 한국식품조리과학회 2018 한국식품조리과학회지 Vol.34 No.1
Purpose: This study investigated the quality characteristics of laver Jangajji prepared with different types of soy sauce and Curcuma longa L. extract (CLE). Methods: The pH, salt concentration, °Brix value, mineral content, color, and acceptance of the laver Jangajji were measured. Results: The pH of sample groups of fish sauce was higher than that of sample groups of soy sauce. The salinity of the sample groups of fish sauce was significantly lower than that of the sample groups of soy sauce using soybean (p<0.05). The sugar content ranged from 16.47 to 26.83°Brix. In addition, calcium, phosphorus, sodium, potassium, magnesium, sulfur, iron and zinc were detected. The redness (a) and yellowness (b) of sample groups of fish sauce were higher than those of sample groups of soy sauce using soybean. Moreover, among sample groups prepared using the same soy sauce, the a and b values of samples with high CLE substitution ratios were higher than those of samples with lower CLE substitution ratios. Glossiness (p<0.05), sweetness (p<0.01), savory taste (p<0.001), after taste (p<0.01), and texture (p<0.05) were found to be factors influencing the overall acceptability for laver Jangajji. Conclusion: Based on the acceptance test results, when producing laver Jangajji by using soy sauce, 20-30% of the CLE could be substituted with water, whereas when producing laver Jangajji by using fish sauce, only 10% of the CLE could be substituted with water.
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토양 컬럼실험을 통한 비점오염원 오염물질 배출원단위 산정
이인선,신상철,정동일 ( In Seon Lee,Sang Chul Shin,Dhong Il Jung ) 한국물환경학회 1993 한국물환경학회지 Vol.9 No.4
Estimations of the unit pollutant loading from point source have been conducted oftenly in korea and the results were used to calculate the amounts of pollutant from the point source. But survey for the estimation of the unit pollutant loading from non-point source were not performed sufficiently because of the variation of pollutant effluent factors such as the methods of fertilizing, the patterns of irrigation, rainfall occuring, land use. The stream flowrate measurement and soil column test was carried out to develop the estimation methods of the unit pollutant loading rate discharged from the non-point source. And it seemed that the unit pollutant loading discharged from the non-point source mainly depends on the characteristics of rainfall and amount of flowrate from the watershed. The unit BOD loading rate calculated by this methods were shown as 3.78㎏/㎡· day in forest area, 6.33㎏/㎡·day in farm dry field and 8.60㎏/㎡ ·day in rice paddy area.
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과학 영재학생들의 과학탐구 포스터 작성을 위한 점검표의 개발과 적용
이인선,박종원 한국초등과학교육학회 2019 초등과학교육 Vol.38 No.3
The purpose of this study is to help science gifted students construct posters after conducting scientific open inquiry. To this end, we analyzed 25 posters written by elementary science gifted students and extracted deficient aspects from the posters. Based on this, a checklist consisting of 17 items in 5 categories was developed to help students construct posters. By applying the developed checklist to the evaluation of 14 posters constructed by science gifted students in middle school, the correlations between evaluators and Cohen’s kappa values showed high reliability. In addition, by comparing the evaluation results of the seven 7 posters constructed using the checklist with the evaluation results of control group, a significant difference at the level of p<.01 was obtained, therefore, the usefulness of the checklist was confirmed. Students who used checklists responded positively, including that the checklist helped them to recognize deficiencies in their inquiry and to construct posters systematically without omitting key items of the posters. Finally, additional considerations were discussed for the preparation and presentation of the students’ posters.
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