CAC- SDI 서어비스의 이용현황(利用現況) 분석(分析)

이정옥,신현웅,Lee, Jeong-Ok,Sin, Hyeon-Ung 한국과학기술정보연구원 과학기술정보센터 1977 Journal of Information Science Theory and Practice Vol.10 No.4

논문편 - 의생활 분야 : PVA 가호 (加糊) 직물의 다림질 온도가 탈호율에 (脫糊率) 미치는 영향

이정옥,조차,최경순 ( Jeong Ok Lee,Cha Jo,Keung Sun Choi ) 대한가정학회 1980 Human Ecology Research(HER) Vol.18 No.4

MCNPX를 이용한 선형가속기의 6 MeV 전자선에 대한 에너지분포 계산

이정옥,정동혁,Lee, Jeong-Ok,Jeong, Dong-Hyeok 한국의학물리학회 2006 의학물리 Vol.17 No.4

본 연구에서는 MCNPX 코드를 사용하여 6 MeV 전자선의 에너지분포를 계산하였다. 이를 위하여 선형가속기(ML6M; Mitsubishi, Japan)의 헤드를 모델화하였다. 전자선의 초기에너지 분포는 가우시안으로 가정하였으며, 이 때 평균에너지는 측정과 계산으로 구한 $R_{50}$과 공기중 선량프로 파일을 평가하여 결정하였다. 결정된 빔 변수를 적용하여 선형가속기 헤드속 주요 위치에서의 전자선 에너지분포를 계산하였다. 어플리케이터 출구에서의 광자에 대한 에너지분포를 이용하여 깊이선량률에서 오염광자의 영향을 분석하였다. The electron energy spectra for 6 MeV electron beam were calculated using a MCNPX code. The head of the linear accelerator (ML6M; Mitsubishi, Japan) was modelled for this study. The energy spectrum of the initial electron beam was assumed to be Gaussian and the mean energy was determined by evaluating the measured and calculated values of $R_{50}$ and dose profiles in air. The energy distributions for electrons and photons at the interested points in the head of the linear accelerator were calculated by appling the Initial beam parameters. The effect of contaminant photons on depth dose curves were estimated by the photon energy spectra at the end of the applicator.

이이스트 고정 bio칼럼을 이용한 Sb의 화학종분리 및 연속적 수소화물발생법에 의한 감도개선

이정옥,권효식,박용남,Lee, Jeong-Ok,Kwon, Hyo-Shik,Pak, Yong-Nam 대한화학회 2010 대한화학회지 Vol.54 No.6

매우 작은 유리구슬(직경 $100{\mu}m$이하)위에 이이스트를 공유결합시킨 bio컬럼을 제작하여 $Sb^{3+}$와 $Sb^{5+}$를 선택적으로 분리하고 연속적 수소화물 발생법을 이용하여 감도를 개선하였다. 최적 용리조건은 용리액 0.8 M 질산으로 흐름속도 1.0 mL $min^{-1}$이며 수소화물 발생의 최적조건은 HCl 2 M, 환원제로 $NaBH_4$ 3% (w/v), 흐름속도는 0.83 mL $min^{-1}$, 수소화물을 운반하는 아르곤기체의 흐름속도는 50 mL $min^{-1}$ 이었다. 이러한 조건에서 두 화학종의 분리시간은 각각 112초와 354초였다. $200{\mu}L$의 시료를 사용하였을 때 감도는 10 여배 개선되었고 검출한계는 $Sb^{3+}$ 및 $Sb^{5+}$에 대하여 각각 3.0 ppb와 7.0 ppb 이었다. 표준시료를 제작하여 분석한 결과, 정확한 결과를 얻을 수 있었다. Yeast is immobilized upon $100{\mu}m$ CPG(controlled pore glass bead) to separate $Sb^{3+}$ and $Sb^{5+}$. Continuous hydride generation is performed after the bio-column. The optimum conditions are 0.8 M nitric acid as an eluent with the flow rate of 1.0 mL $min^{-1}$ and the optimum conditions for the generation of hydride are 2 M HCl, 3% (w/v) $NaBH_4$ with the flow rate of 0.83 mL $min^{-1}$, Ar carrier gas flow rate of 50 mL $min^{-1}$. Two species are separated at 112 and 354 seconds each. The sensitivity is enhanced by 10 times for $200{\mu}L$ of sample and the detection limits are 3.0 ppb and 7.0 ppb for $Sb^{3+}$ and $Sb^{5+}$, respectively. When compared with the standard samples, this method showed accurate results.

PI(Personal Identity)와 실내공간 스타일선호도와의 상관성연구

이정옥(Lee, Jeong-Ok),이현수(Lee, Hyun-Soo),정현원(Jung, Hyun-Won) 한국실내디자인학회 2015 한국실내디자인학회 학술대회논문집 Vol.2015 No.10

Recently, the process of making image became more important among the variety of personal desire and taste and a flood of information. This growing image industry has brought the development of marketing industry in a variety field of society. This study is specially focused on the personal marketing. The personal marketing is one of the marketing activity. It is making a personal brand as we know of practice in the marketing concept. Personal marketing starts when we establish a person`s identity. In order to provide the best service for the individual`s desire it is important to understand the information which each individual has. This study insist that the most important information is the personal image. There are so many elements which is used to make personal images be the most valuable information. In this study, the target element is space The core value of this study is now to connect the private space for personal activity and the personal image because the private space is reflecting his and her taste and image and through the space his and her ideas and philosophy can be expressed from the space. The purpose of this study is to suggest the method and the direction reflecting the personal images, tastes and desires by analysing the relationship between the ideas and philosophy expressed in the style which produced from the space and the personal images which each person has. In this study, the personal color diagnostic system is used to analyzes the personal image and the style of space is defined by classification standard according to the four season color theory. In addition, the preference relationship between the personal image and the style of space is verified through the objective and quantitative analysis about the personal image. This result can be used to provide how to establish the best appropriate private space by understanding and analysing the person`s image in the process of planning the private space.

Nisin 생성 유산균을 이용한 저염 된장의 제조

이정옥(Jeong-Ok Lee),류충호(Chung-Ho Ryu) 한국식품영양과학회 2002 한국식품영양과학회지 Vol.31 No.1

된장 제조과정 중 불쾌취와 점질물을 생성하는 부패균인 B. subtilis의 생육억제를 위해 nisin을 생성하는 L. lactis subsp. lactis ATCC 7962, ATCC 11454, IFO 12007을 이용하여 유산발효를 수행하여 pH변화, B. subtilis의 생육저해도 등을 검토하였다. 증자콩에서 nisin 생성유산균들의 생육특성을 살펴본 결과, 세 가지의 균주 모두가 증자대두 1 g 당 10^6 CFU 접종하여 24시간 이내에 10^9 CFU로 급격하게 자라므로 영양요구성이 복잡한 유산균이 증자대두에서 다른 영양소의 첨가없이도 잘 생육함을 확인하였다. 증자콩에서 7962와 11454는 생육에 따라 pH가 급격히 저하되어 된장발효용 종균으로 사용할 수 없었다. 증자한 콩 중에 잘 증식하고 유산발효 후 pH 변화가 완만한 12007을 된장발효의 종균으로 전혀 문제점이 없어 사용시 부패균인 B. subtilis의 생육이 효과적으로 저해됨이 확인되었다. 생성된 nisin은 황국균이 생성하는 protease에 의해 분해되며 콩 속에 다량으로 존재하던 유산균은 사입시 첨가되는 식염으로 불활성화되거나 사멸하여 된장의 산패를 막아준다. 그리고 8% 식염을 첨가하여 된장 제조시, 즉 저염 된장 제조시 B. subtilis의 생육이 효과적으로 억제되고 다수로 존재하던 유산균은 담금 후 점차 줄어들어 시간경과 후에는 관찰되지 않았다. 8%함유 식염된장의 숙성 중 pH 변화 역시 12% 함유 식염된장과 유사한 값을 나타내었다. The growth inhibition by nisin-producing lactococci against Bacillus subtilis and its application to doenjang fermentation were investigated. Lactococcus lactis subsp. lactis IFO 12007, L. lactis subsp. lactis ATCC 7962 and L. lactis subsp. lactis ATCC 11454 were used as nisin-producing lactococci. All of three strain rapidly proliferated to more than 10^9 CFU/g in steamed soybeans. Only L. lactis subsp. lactis IFO 12007 was in steamed soybeans without any pH decrease. In spite of the mild decrease in pH, the growth of B. subtilis was completely inhibited; no living cells were detected in a soybean sample inoculated with 10^6 CFU/g and incubated for 24 to 72 h. The L. lactis subsp. lactis IFO 12007 was applied to doenjang fermentation as a starter culture. It produced high nisin activity in steamed soybean, resulting in the complete growth inhibition of B. subtilis, which had been inoculated at the beginning of the meju fermentation, throughout the process of doenjang production. Over-acidification, which is undesirable for doenjang quality, was successfully prevented simply by adding salt which killed the salt-intolerant L. lactis subsp. lactis IFO 12007. Furthermore, the nisin activity in doenjang disappeared with aging. The growth inhibition by nisin-producing lactococci against Bacillus subtilis and its application to doenjang fermentation were investigated. Lactococcus lactis subsp. lactis IFO 12007, L. lactis subsp. lactis ATCC 7962 and L. lactis subsp. lactis ATCC 11454 were used as nisin-producing lactococci. All of three strain rapidly proliferated to more than 10^9 CFU/g in steamed soybeans. Only L. lactis subsp. lactis IFO 12007 was in steamed soybeans without any pH decrease. In spite of the mild decrease in pH, the growth of B. subtilis was completely inhibited; no living cells were detected in a soybean sample inoculated with 10^6 CFU/g and incubated for 24 to 72 h. The L. lactis subsp. lactis IFO 12007 was applied to doenjang fermentation as a starter culture. It produced high nisin activity in steamed soybean, resulting in the complete growth inhibition of B. subtilis, which had been inoculated at the beginning of the meju fermentation, throughout the process of doenjang production. Over-acidification, which is undesirable for doenjang quality, was successfully prevented simply by adding salt which killed the salt-intolerant L. lactis subsp. lactis IFO 12007. Furthermore, the nisin activity in doenjang disappeared with aging

내방가사 향유자의 생애경험

이정옥 ( Jeong Ok Lee ) 한국고시가문학회 2009 한국시가문화연구 Vol.0 No.24

This study is a report based on general and quantitative data about consciousness and entertaining style of Naebanggasa which are appreciated and circulated in Kyungsangbukdo. Its subjects are Naebanggasa entertainers in Kyungsangbukdo. This study is very meaningful as the first report done by the method of questionaires and analysis, which are not popular in Korean literature. I concluded that questionaire survey for the surviving Naebanggasa entertainers is strongly useful if whole investigation of entertainers`s consciousness is needed. This study has 44 questions including 13 questions in population statistic variants. The survey subjects are 150 old females in Andong, Kyungsangbukdo. There were no response questions since the old didn`t understand the survey contents and I got 100 questionaire papers. The survey period is from October in 2002 to April in 2003, during this period I avoided the busy farming time. The data analysis was made with SPSS and MS-Excel program. Should do the verbal survey by interview and there were no responses due to too many questions. Also this survey might be supplemented because it has overlapping questions.

지속가능한 업무공간을 위한 실내디자인 생성전략에 관한 연구

이정옥(Lee, Jeong-Ok),정현원(Jung, Hyun-Won) 한국실내디자인학회 2016 한국실내디자인학회 학술대회논문집 Vol.2016 No.05

Recently, Architectural design competition particular, the eco-friendly LEED rating certification system in public buildings design competition is a prerequisite. This destroys nature superiority of humans are human and Realizing that the spatial design of the expression armed with state-of-the art technology developed by the in difference does not help any more human in some way to adapt to nature, draw nature into space We can see that they started in the effort to want. These environmentally friendly alternatives are creating sustainable design, should now be needed in the process of creating an interior space. This study will investigate point out several elements that can be applied to develop efficient work space to be an abomination sustainable alterative to doing the interior design and functional space. This three aspects are expressed through each design element in the economic and configure the visual and functional partition for energy savings, cost savings apply specific design elements that give the company an identity for the social aspect, and creats a space for communication with the rest of the cafe. In addition, changing the lighting plan for the environmental aspects of a multilayer structure, and put a cushion of green space, improve operational efficiency makes the attention of new corridors for organic environments ans visual scalability and outside. In addition to the emotional stability induced by open spaces and properly selected, utilizing a closed space and creates the principles of sustainable interior design to creates a workplace that creating a comfortable environments.

라디오 시사정보 프로그램의 진행자 선호요인에 관한 연구

이정옥 ( Jeong Ok Lee ) 한국커뮤니케이션학회 2005 커뮤니케이션학연구 Vol.13 No.3

열풍건조 황색 양파분말과 자색 양파분말을 첨가한 쿠키의 품질 특성

이정옥(Jeong-Ok Lee),이성아(Seong-A Lee),김경희(Kyoung-Hee Kim),최종진(Jong-Jin Choi),육홍선(Hong-Sun Yook) 한국식품영양과학회 2008 한국식품영양과학회지 Vol.37 No.3

황색 양파와 자색 양파의 소비 촉진을 위한 양파분말 가공식품 개발의 일환으로 열풍건조 양파분말을 제조하여 물리적 특성 및 이화학적 특성을 조사하고, 황색 양파분말 및 자색 양파분말을 1, 3, 5, 10% 첨가한 양파쿠키를 제조하여 품질 특성을 알아보았다. 일반성분 측정 결과 황색 양파분말의 수분, 조단백질 및 조회분 함량이 자색 양파분말보다 높은 것으로 나타났다. 분말의 색도는 양파 고유색 때문에 황색 양파분말에서 L값, b값이 큰 것으로 나타났고, 자색 양파분말은 a값이 높은 것으로 나타났는데 갈변도 측정결과에서는 황색 양파분말의 갈변도가 자색 양파분말보다 높은 것으로 나타났다. 이화학적 측정 결과에서는 황색 양파분말의 페놀함량이 자색 양파분말보다 높았고, 총당 함량은 자색양파분말이 높은 것으로 나타났다. 쿠키반죽의 pH는 양파분말 첨가량이 증가할수록 감소하였으며, 밀도는 대조군에 비해 양파분말 첨가군이 줄어든 것으로 나타났다. 소성 후 쿠키의 경도 측정 결과 대조군에 비해 양파분말 첨가군이 월등히 큰 것으로 나타났으며 자색 양파분말 첨가군의 경도가 황색 양파분말 첨가군의 경도보다 단단한 것으로 측정되었다. 쿠키의 관능적 특성은 자색 양파분말 3% 첨가군이 양파냄새, 양파 맛, 조직감, 전체적인 기호도면에서 가장 좋은것으로 측정되었으며 뒤를 이어 황색 양파분말 5% 첨가군이 좋은 점수를 받았다. 따라서 열풍건조 황색 양파분말의 경우 5% 첨가군, 열풍건조 자색 양파분말의 경우 3% 첨가군이 개발 가능성이 있는 것으로 확인되었다. This study was to develop processed food with the addition of onion powder by investigating the quality characteristics of cookies with various levels (0, 1, 3, 5 and 10%) of hot-air dried yellow and red onion powder. Moisture (11.59%), crude protein (4.56%), and crude ash contents (3.83%) of yellow onion powder showed higher value than red onion powder. Hot-air dried yellow onion powder showed a higher L and b value as compared with red onion powder because of the unique color of the onion. Browning index was lower in red onion powder than red onion powder. Phenolic contents of yellow onion powder appeared to be higher than that of red onion powder. Total sugar contents were higher in red onion powder than yellow onion powder. The pH of the dough significantly decreased with increase of added onion powder contents. Dough density of control had a significantly higher value than the other samples. Hardness measurement showed significantly higher value with increasing additions of onion powder contents; added red onion powder samples were the most highest when compared to added yellow onion powder samples. Results of sensory characteristics showed significantly higher smell, taste, texture and overall acceptability with 3% added red onion sample. Quality characteristics of 5% added yellow onion powder sample and 3% added red onion powder sample indicated possibilities for developments of onion cookies.