기회균형 선발전형 학생들의 대학만족도와 대학생활에 대한 연구

최윤희,임준묵,Choi, Yoon-Hee,Lim, Joon-Mook 한국콘텐츠학회 2022 한국콘텐츠학회논문지 Vol.22 No.10

This study was conducted to find out the characteristics of H University's students admitted through affirmative action program. The differences between the affirmative action program enrollment students and all students were compared by descriptive statistics and correlation analysis methods. In addition, in-depth interviews were conducted for students who entered the affirmative action program. A qualitative research method was used to analyze the contents of in-depth interviews. The results of the study are as follows. First, the higher the entrance score, the higher the university score for students in the affirmative action program. Second, the college satisfaction of students entering the affirmative action program is higher than that of students enrolled. Third, according to the results of the in-depth interview, the affirmative action program students were both active and not. In conclusion, it is necessary to establish a system in which students can actively prepare for their careers in universities. Accordingly, the expansion of the affirmative action program is likely to contribute to the development of universities.

정조 함수율 및 저장온도에 따른 쌀 품질 특성변화

최윤희,정응기,정진일,김덕수,김선림,김정태,이춘기,손종록,Choi, Yoon-Hee,Jeong, Eung-Gi,Choung, Jin-Il,Kim, Deog-Su,Kim, Sun-Lim,Kim, Jung-Tae,Lee, Choon-Gi,Son, Jong-Rok 한국작물학회 2006 한국작물학회지 Vol.51 No.suppl1

정조 함수율과 저장온도에 따른 쌀 품질 변화를 구명하고자 신동진벼와 동진1호를 함수율 $13{\sim}14,\;15{\sim}16,\;{\sim}18%$로 조절하여 상온 및 저온에서 저장기간에 따른 품질관련 특성을 조사하였다. 1. 정조 함수율이 많고 저장온도가 높을수록 호흡율이 높았으며 함수율에 의한 호흡율의 차이가 저장온도에 의한 차이보다 컸다. 2. 발아율은 16개월 저온저장후 80%이상을 유지하였으나 상온에서는 저장기간이 경과함에 따라 급격히 감소하였으며 12개월 저장까지는 함수율이 높은 $17{\sim}18%$에서 발아율이 높았으나 그 이후에는 $15{\sim}16%$에서 높았고, $13{\sim}14%$에서는 16개월 저장후 10%이하의 낮은 발아율을 나타냈다. 3. 밥의 윤기치는 저장 초기에 급격히 감소하다가 그 후 완만해졌으며 저온에서 상온에 비하여 높았고 함수율이 많을수록 높게 유지되다가 12개월 후에는 큰 차이가 없었다. 4. 현미지방산도는 저장기간이 경과할수록 8개월까지 급격히 증가하였으며 저온에서 상온보다 낮았고, 신동진벼가 동진1호에 비하여 낮은 경향이었다. 5. 식미관능평가치는 상온에 비하여 저온저장에서 양호하였고 신동진벼가 동진1호에 비하여 높았으며 저온저장 16개월 후 신동진벼는 함수율 $17{\sim}18%$에서, 동진1호는 $15{\sim}16%$에서 우수하였으며 상온저장시는 신동진벼와 동진1호 모두 함수율 $15{\sim}16%$에서 좋았다. 6. 식미관능평가치는 현미색도 b값 > 밥의 윤기치 > 현미 색도 L값의 순으로 각각 0.731**, 0.625*, 0.615*의 정의 상관성을 나타냈으며 강하점도, 최고점도, 호화개시온도, 현미 지방산도와는 각각 -0.864**, -0.795**, -0.786**, -0.779**의 고도로 유의한 부의 상관성을 나타냈다. This study was carried out to investigate the relationship between each quality characteristics and changes of grain quality according to storage temperature and moisture contents of rough rice of Dongjin 1 and Siodongjinbyeo. Respiration rate of rough rice and fat acidity of brown rice were increased with moisture contents of rough rice and storage temperature. Germination rate of rough rice was the highest at $17{\sim}18%$ moisture contents of rough rice stored at low temperatures for 12 months. Germiation rate of the stored at low temperature after 16 months was up to 80% however the rate of $13{\sim}14%$ moisture contents of rough rice stored at room temperature was severely decreased to below the 10%. Gloss value of cooked rice was increased with moisture contents of rough rice and the lower storage temperature. Fat acidity of brown rice was lower in Sindongjinbyeo than Dongjin 1 at the lower storage temperature. Sensory score of cooked rice of Sindongjinbyeo which stored at low temperature for 16 months was better than Dongjin 1 and excllent at $17{\sim}18%$ moisture contents of rough rice. Correlations between sensory score of cooked rices and color b value of brown rice, gloss value of cooked rice and color L value of brown rice were significant 0.731**, 0.625*, and 0.615*, resectively, and were also positively significant correlated with break down, peak viscosity, pasting temperature, and fat acidity of brown rice -0.864**, -0.795**, -0.786**, and -0.779**, respectively.

다진생강의 저장성 증진에 관한 연구

최윤희,이상복,김명숙 ( Yoon Hee Choi,Sang Bok Lee,Myeong sook Kim ) 한국응용생명화학회 1997 Applied Biological Chemistry (Appl Biol Chem) Vol.40 No.2

To improve the quality and prolongation of chopped ginger, they were treated with NaCl, citric acid, ascorbic acid alone or combination of them at 5℃. The browning and stink of chopped ginger were prevented by adding 10% NaCl, 0.5∼2.0% citric acid, but the control became severely browned and deteriorated after 1 month storage. The application of 0.5% citric acid maintained citrine color and decreased the activity of polyphenol oxidase(PPO) more significantly compared to 5.0% NaCl or 0.5% ascorbic acid. Ascorbic acid treatment become browned at 1.0∼2.0% and easily deteriorated compared to citric acid. Citric acid(0.5%) or ascorbic acid (0.5%) treatment was largely variation of pH compared to NaCl(5.0%)+citric acid(0.5%) or NaCl(5.0%)+ascorbic acid(0.5%) treatment during 8 month storage. The activity of PPO in NaCl(5.0%)+ascorbic acid(0.5%) treatment was elevated after 4 month storage. In chopped ginger, NaCl(5.0%)+citric acid(0.5%)+ascorbic acid(0.25%) treatment was more effective than 5.0%+0.1%+0.1%, 5.0%+0.5%+0.1% during 12 month storage.

만성 본드 흡입 환자에게 발생한 호흡부전 1례

최윤희,이동훈,어은경,Choi, Yoon-Hee,Lee, Dong-Hoon,Eo, Eun-Kyung 대한임상독성학회 2005 대한임상독성학회지 Vol.3 No.1

Toluene is an aromatic hydrocarbon found in glues, cements, and solvents. It is known to be toxic to the nervous system, hematopoietic system, and causes acid-base and electrolyte disorders. Acute respiratory failure with hypokalemia and rhabdomyolysis with acute renal failure should be considered as potential events in protracted glue sniffing. We reported the case of 26-year-old woman was admitted to the emergency department with the development of respiratory failure and altered mentality due to hypokalemia after chronic glue sniffing. She was weaned from the ventilator 3 days later after potassium and sodium bicarbonate replacement and was discharged without respiratory symptoms and other complications.

제조 방법에 따른 쌀 조청의 특성 및 수율

최윤희,백지은,박신영,최혜선,송진,Choi, Yoon-Hee,Baek, Ji-Eun,Park, Shin-Young,Choi, Hye-Sun,Song, Jin 한국식품영양학회 2014 韓國食品營養學會誌 Vol.27 No.3

This study was performed to increase the yield and to reduce the processing times for the preparation to improve the productivity and quality of rice jochung, a traditional food in Korea. In order to evaluate the quality characteristics and yield of jochung, the viscosity, color value, mineral contents and the sensory evaluation were measured. Jochung is prepared from steamed rice (STR), wet-milled rice flour (WRF) and dry-milled rice flour (DRF) by processing methods of rice and reacting times (6 hours or 13 hours) of liquefaction and saccharification. There is commonly added liquefying enzyme for rice liquefaction (0.4%/10 kg rice, at $85{\sim}90^{\circ}C$ for 1 hour or 4 hours) and saccharogenic enzyme with malt (2.5% or 4.5%/10 kg rice, at $56{\sim}60^{\circ}C$ for 5 hours or 9 hours). The inner structural properties of WRF showed the more distinct shape regular structure of uncombined starch particles but the DRF closely maintained particles of rice flour observed by SEM. If processing times for liquefation and saccharification were reduced from 13 hours to 6 hours, the yield of jochungs prepared with WRF increased 8%, the DRF 7%, and the STR 3% respectively and the sensory evaluation as well as color values and overall desirability received high scores. The viscosity, color a and b values of jochung processed with WRF for 6 hours were lower than that processed for 13 hours. The viscosity and color a, b value and Ca content were decreased in the jochung processed with WRF or DRF for 6 hours, but Mg, P and K were increased than that of STR. Jochung processed by 0.4% liquefying enzyme and 2.5% malt with WRF for 6 hours will increase the yield, save manufacturing times and costs and will thereby enable cost-effective techniques.

<손천사영이록>의 도교적 면모와 의미

최윤희 ( Yoon Hee Choi ) 우리어문학회 2010 우리어문연구 Vol.38 No.-

보문 : 저장량과 환기구크기가 움저장 생가의 저장성에 미치는 영향

최윤희(Yoon Hee Choi),이상복(Sang Bok Lee),소재돈(Jae Don So),이경수(Gyeong Soo Lee) 한국식품저장유통학회(구 한국농산물저장유통학회) 1995 한국식품저장유통학회지 Vol.2 No.1

화병군과 비화병군의 의사소통 유형 및 스트레스 대처 방식 비교 연구

최윤희 ( Yoon Hee Choi ),진무경 ( Mu Kyoung Jin ),김보경 ( Bo Kyung Kim ) 대한한방신경정신과학회 2015 동의신경정신과학회지 Vol.26 No.4

Objectives: Interpersonal stress is a major cause and aggravating factor of Hwabyung. The purpose of this study was to compare communication type and stress coping style between the Hwabyung patients group and non-Hwabyung patients group. Methods: The total number of study participants was 101. Based on the Hwabyung symptom scale, the study participants were divided into Hwabyung patients group (30 patients) and non-Hwabyung patients group (43 patients; control group), and the others were excluded from the study . All included patients were administered the Virginia Satir`s communication type questionnaire and stress coping scale based on Folkman & Lazarus`s theory. The independent t-test was used to determine the statistical significance between the features of communication types and stress coping styles in each group. In addition, Spearman correlation analysis was used to identify the relationship between communication types and stress coping styles. Results and Conclusions: 1. Communication types differed significantly between the Hwabyung patients group and non-Hwabyung patients group. 2. Hwabyung patients scored significantly higher in each dysfunctional communication type than functional communication type. Scores of placating stance and super-reasonable stance, which were subtypes of dysfunctional communication type, were high in the Hwabyung patients group. The non-Hwabyung patients group scored the highest in Congruent stance, classified as functional communication type. 3. Stress coping style was not significantly different between the two groups.

연구논문 : PE 필름과 스치로폴 상자를 이용한 생강저장시 탄산가스 흡착제의 효과

최윤희(Yoon Hee Choi),김명숙(Myeong Sook Kim) 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2001 한국식품저장유통학회지 Vol.8 No.3

REM 수면 행동 장애의 치료에 대한 중의학 및 Kampo의 연구 경향

최윤희 ( Yoon Hee Choi ),정진형 ( Jin Hyeong Jung ),김보경 ( Bo Kyung Kim ) 대한한방신경정신과학회 2013 동의신경정신과학회지 Vol.24 No.4

Objectives: This study was performed to review the research trends in treatment for REM sleep behavior disorder (RBD) in Traditional Chinese Medicine (TCM) and Kampo in Japan. Methods: We searched articles in CNKI (China National Knowledge Infrastructure) under the key words, RBD, and Chinese words related with it in Traditional Chinese Medicine, Traditional Chinese Medicinal Herbs and Combination of Traditional Chinese Medicine With Western Medicine`` field, and also in CiNii (Citation Information by NII); we also searched articles in Kampo Square in Japan under the key words, RBD and Japanese words related with it. We found 10 papers, and then selected 6 of them except the non-clinical and unrelated studies. We then analyzed their way of diagnosis, treatments, study type and etc. Results: 6 studies were divided into 4 case reports, one control study, and one literature review study. All of the studies reported that Herbal medicine for RBD was effective as much as Western medicine like clonazepam and paroxetine. However, the quality and the quantity of these clinical studies were not enough. Conclusions: It seems that the researches for RBD have gradually been performed in TCM and Kampo. We hope that our study can activate/push forward clinical research for this disorder in Korean traditional medicine.