재배조건(이앙시기, 수확시기, 질소시비)별 쌀의 무기질 조성 비교

황혜림(Hye-Rim Hwang),김경희(Kyoung-Hee Kim),이정(Jeong Lee),정종태(Chong-Tae Chung),이재철(Jae-Chul Lee),최종진(Jong-Jin Choi),천종필(Jong-Pil Chun),육홍선(Hong-Sun Yook) 한국식품영양과학회 2009 한국식품영양과학회지 Vol.38 No.6

재배조건별(이앙시기, 수확시기, 질소시비수준)에 따른 쌀의 무기질 조성의 차이를 분석 비교하기 위하여 3가지 품종(조생흑찰, 흑진주벼, 동진찰벼)의 Ca, Na, Mg, Na, P, Fe, Mn, Zn 함량을 분석하였다. 이앙시기에 따른 조생흑찰의 무기질 조성은 이앙시기가 늦어질수록 무기질 함량이 증가하는 경향을 나타내었고, 이앙시기에 따른 Mg/K 함량비의 경향은 나타나지 않았다. 수확시기에 따른 조생흑찰의 무기질 조성은 수확시기 60일에 최대값을 보였고, 수확시기에 따른 유의적 차이를 보이지 않았다. 질소시비에 따른 조생흑찰의 무기질 조성은 질소시비수준이 증가할수록 증가하여 13.5 kg/a에서 최대값을 나타내었고, Mg/K 함량비는 질소시비수준이 증가함에 따라 감소하였다. 이앙시기에 따른 흑진주벼의 무기질 조성은 Ca, K, Mg, Na, P, Zn이 5월 15일, 5월 25일에 비교적 높은 값을 보였으나 이앙시기에 따른 경향은 나타나지 않았고, 흑진주벼의 수확시기와 질소시비수준에 따른 무기질 조성의 변화는 보이지 않았다. 그러나 질소시비수준이 증가할수록 흑진주벼의 Mg/K 함량비는 감소하는 경향을 보였다. 이앙시기별 동진찰벼의 무기질 조성에서, 이앙시기가 5월 25일과 6월 14일에서 대부분의 무기질 함량이 증가하였고, Mg/K 함량비의 유의적 차이는 없었다. 수확시기에 따른 동진찰벼의 무기질 함량은 60일과 70일에 높은 값을 보여 전반적으로 수확시기가 늦어질수록 증가하는 경향을 보였고, Mg/K 함량비는 30일과 40일에 최대값을 나타내었다. 질소시비수준에 따른 동진찰벼의 무기질 조성은 질소시비수준이 증가할수록 Ca의 함량이 증가하였고, Ca을 제외한 다른 무기질은 시비수준에 따른 유의차를 보이지 않았다. 그러나 Mg/K 함량비는 조생흑찰, 흑진주벼와는 달리 시비량이 증가할수록 증가하는 것으로 나타났다. 본 연구를 통하여 쌀은 품종과 재배조건 및 토양의 영양 이용성에 상당히 의존하는 것으로 사료된다. The objectives of this study were to analyze mineral contents of three rice varieties (Josangheugchal, Heugjinjubyeo and Dongjinchalbyeo) under three different cultural practices: five transplanting time (May 15, May 25, June 4, June 14, and June 24), five harvest times (30, 40, 50, 60, and 70 days) and N-fertilization levels (0.0, 4.5, 9.0, 13.5, and 18.0 ㎏/10a). Mineral contents of Josangheugchal were increased by late transplanting time with increased nitrogen level; however, it was not significantly different by harvest time. Heugjinjubyeo did not show significant difference in three cultivations. Mineral contents of Dongjinchalbyeo increased at the transplanting time of May 25 and June 14 and according to late harvest time. Also mineral contents of Dongjinchalbyeo that did not show significant difference except for calcium according to different nitrogen levels.

일부 치과환자 및 대학생에서 개량치과불안척도(MDAS)에 따른 고도 치과불안의 관련 요인

황혜림 ( Hye Rim Hwang ),조영식 ( Young Sik Cho ),배현숙 ( Hyun Sook Bae ) 대한예방치과·구강보건학회 2011 大韓口腔保健學會誌 Vol.35 No.2

Objectives. The aim of this research was to determine factors associated with high dental anxiety and explain demographic characteristics and dental utilization behaviors in patients with high dental anxiety and students. Methods. In relation to dental anxiety levels classified based on sociodemographical characteristics, significance was determined by a t-test and one-way ANOVA. In addition, the influence of the dental anxiety group was analyzed by logistic regression. Results. Among subjects in the high dental anxiety group, the college student group 19.2% (cut-off score 19) showed a higher frequency number than the patient group 9.7% (cut-off score 19). Among the variables of the high dental anxiety group in the college student group, females 23.7% (cut-off score 19) outnumbered males. Also, subjects aged below 20, which were 24.3% (cut-off score 19) showed the highest frequency number while the highest frequency number in case subjects that postponed their dental appointment was 32.8% (cut-off score 19) or 29.6% for case subjects that cancelled their dental appointment (p<0.05). Among the variables belonging to the high dental anxiety group in the patient group, 21.5% of subjects postponed their dental appointment whereas 20.0% cancelled, and this result was statistically significant (p<0.05). Conclusions. It was found that dental anxiety had a negative effect on a patient`s oral cavity health condition because it was an obstacle to dental utilization behavior, thereby ultimately lowering the quality of life associated with oral cavity health. Therefore, it is important that effective plans to reduce dental anxiety should be considered by offering an appropriate clinical & behavioral science-based mediation service after sorting the high dental anxiety group in advance for dental treatment.

뉴 노멀 시대의 주거 기능 변화에 따른 우울감 정도와 해소를 위한 주거 계획 방향성 제안 - 20대 청년을 중심으로

황혜림(Hwang, Hye-Rim),강순주(Kang, Soon-Joo) 한국주거학회 2021 한국주거학회 학술대회논문집 Vol.33 No.2

The purpose of the study was to propose a direction for residential planning to relieve depression by the change of residential function in the New Normal Era. Thus this study seeks to identify the degree of depression for young adults in their 20s, comparing and analyzing their specific and practical behavior, and derive stress factors and common needs to propose the direction for residential planning. The data for the analysis was collected through the interview and the questionnaire for depression(K-BDI-Ⅱ), from July 1 to August 15 of 2021, and the sample consisted of 20 respondents. Among them, only 16 respondents’ interview results with a score of 10 or more were analyzed by using AEIOU framework. The results are summarized as follows : 1) Considering the factors of skip-floor or folding door to allow space separation and to embrace various activities. 2) Residential elements such as balconies, which have been overlooked due to space expansion should be reconsidered so that the residents can feel open even inside the residential space. 3) It should be possible to meet the needs of realization of various concepts through utilizing LDK formation with workspace, or using elements such as lighting.

Quantitative Light-Induced Fluorescence-Digital을 이용한 치면세균막 검사법의 임상적 활용 가능성 평가

황혜림 ( Hye Rim Hwang ),조영식 ( Young Sik Cho ),김백일 ( Baek Il Kim ) 한국치위생과학회 2014 치위생과학회지 Vol.14 No.2

The aim of this study was to suggest a convenient method of monitoring the gingival state through plaque detection. Quantitative Light-Induced Fluorescence-Digital (QLF-D), which can assess mature plaque, can be used to assess the oral hygiene status of individuals and to establish an adequate intervention plans for them. The subjects of the study participated in the clinical training at Department of Dental Hygiene, N University. The subjects completed questionnaires on general characteristics and oral hygiene methods. Then, photographs of maxillary and mandibular anterior teeth of the subjects were taken using the QLF-D. After the oral examinations, gingival state was recorded according to the Loe & Silness`s Gingival Index (GI). In addition, a plaque control record was calculated in percentage using disclosing agent. The analysis of the relation between the plaque control record and the QLF-D scores showed positive correlation (r=0.638, p<0.001), and the analysis of the relation between the QLF-D scores and the gingival bleeding index scores also showed positive correlation (r=0.562, p<0.001). Besides, the study classified the participants into healthy gingiva group and the gingivitis group according to the classification criteria of GI, and when the difference of QLF-D scores between the groups was analyzed, the QLF-D scores were statistically significantly higher (t=-2.785, p=0.007) in the gingivitis group (1.71±1.545) than the healthy gingiva group (0.74±1.290). When the differences in mean values of the QLF-D scores were analyzed against and the gingival bleeding index scores, the QLF-D scores of 0 and 1 belonged to the category of normal gingival state while the QLF-D scores of 2, 3 and 4 belonged to the category of gingivitis state. Therefore, it is deemed that the red fluorescence detected by the QLF-D from the mature supragingival plaque can be used for monitoring the state of gingivitis.

치위생(학)과 학생의 학업성적에 따른 비판적 사고 성향

황혜림 ( Hye Rim Hwang ),김응권 ( Eung Kwon Kim ),조영식 ( Young Sik Cho ) 한국치위생과학회 2012 치위생과학회지 Vol.12 No.1

Critical thinking is a essential competency for dental hygiene education and practice. The purpose of this study was to examine critical thinking disposition between groups classified by GPA score in two dental hygiene educational program. A total 252 dental hygiene students responded. The study extracted six dimensions(intellectual eagerness/curiosity, prudence, healthy skepticism, intellectual integrity, objectivity, self-confidence) derived from 27 items with the exception of systematicity using factor analysis. The mean score for critical thinking disposition was 3.47 on a 5 point scale. The result showed a statistically significant correlation critical thinking disposition and age. Multivariate analysis of covariance(MANCOVA) was used to compare six subscales between the three groups. MANCOVA results revealed that intellectual eagerness/curiosity for three groups were significantly different(Wilks`s lamda=0.914, F(6, 24)=1.869), p=0.01, partial eta square=0.044). Multiple comparison for intellectual eagerness/curiosity by Scheffe`s method showed differences between high score group and mid score group(p=0.027), high score group and low score group(p=0.002). In this study, academic achievement and critical thinking tends to show significant correlations is known. Critical thinking skills by examining the actual grade compares the difference in propensity scores according to a case study in intellectual curiosity, passion, and could tell the difference to appear

일부 대학생의 치과불안과 치과의료이용 형태

황혜림 ( Hye Rim Hwang ),이수영 ( Su Young Lee ),조영식 ( Young Sik Cho ) 한국치위생과학회 2010 치위생과학회지 Vol.10 No.5

패션 하우스의 디자인 정체성 연구

황혜림(Hye Rim Hwang),박은경(Eun Kyung Park) 한국복식학회 2015 服飾 Vol.65 No.2

This research was started to study how the design identity of an overseas fashion house was formed, changed and connected. For the purpose of the study, Saint Laurent House was selected as the subject of the study, because it began as a couture house and launched the pre늯-a쭭-porter for the first time among the designer brands, and also contributed to the development of modern women`s fashion. Literature survey on related books and papers was performed to study the Saint Laurent House. Then, fashion collection photos of the house from 1962 SS to 2014 SS were collected to analyze and compare the features of the designs. The photos were collected from related books, fashion magazines and internet sites. The results are as follows: The features of Yves Saint Laurent`s early designs were contemporarily sensational with their couture tradition. His representative designs including Le Smoking, Pea Coat, Loose Fit Blouse, Safari Look, Jumpsuit, Ethnic Look and Art Look became the signature looks of the Saint Laurent House. His designs expressed the liberation of sex, multi-cultural sensitivity and the fusion of art and fashion. His successor, chief designer Tom Ford designed with strong sensitivity of his own. He dealt with Yves Saint Laurent . s design themes and signature looks in sensual as well as trendy and sophisticated way. Stefano Pilati showed the Parisienne chic and elegance. He re-made the legacies of Yves Saint Laurent with his own design style using new materials or cutting technique. Hedi Slimane reinterpreted the signature looks of the house with his rock`n roll mood for young, modern women while reflecting the spirit of Yves Saint Laurent. s early stage. In conclusion, the design identity of Saint Laurent House is not just a fixed one. By the subsequent chief designers, the signature items and design spirit of Yves Saint Laurent have been succeeded, reintroduced or changed to be trendy and to reflect the designers` design sensitivity. All of these make and maintain the design identity of the fashion house.

치과내원 환자의 불안취약사고 경향 및 치과경험과 치과공포의 관련성

황혜림 ( Hye Rim Hwang ),최하나 ( Ha Na Choi ),조영식 ( Young Sik Cho ) 한국치위생과학회 2011 치위생과학회지 Vol.11 No.1

Introduction The aim of this study, personal trait and their dental care based on experience level of dental fear is to analyze the differences. Catastrophizing is an irrational belief that something is far worse than it actually is. Because it makes it possible to analyze patients` anxious thoughts and tendencies. Methods The Dental Fear Survey(DFS) and Anxious Thoughts and Tendencies(AT&T) were used as measuring tools, and the independent sample ttest and ANOVA were performed on the basis of the mean value of the summated scale scores and the standard deviation. On the factors to dental anxiety, the multiple regression analysis was performed. Results Demographically, the total DFS score was higher in women(25.73±8.27) than in men. Also, AT&T was higher in women(31.01±7.05) (p<0.05). Dental fear was intense in the group of patients who visited dental clinics only problems(25.29±8.57) than in those regular visited(22.29±7.78). In relation to dental experiences, the DFS score was significantly higher in children. In many cases, patients experienced therapeutic pains in children(26.40±9.54) (p=0.004). Also in many patients, dental anxiety began to occur in adolescence(44.3%). The multiple regression analysis result, it was found that dental treatment pain and their AT&T wielded great influence upon dental fear.

버찌(Fruit of Prunus serrulata L. var. spontanea Max. wils.) 분말을 첨가한 요구르트의 저장 중 품질 특성

김경희(Kyoung-Hee Kim),황혜림(Hye-Rim Hwang),조지은(Ji-Eun Jo),이상영(Sang-Young Lee),김나영(Na-Young Kim),육홍선(Hong-Sun Yook) 한국식품영양과학회 2009 한국식품영양과학회지 Vol.38 No.9

버찌분말을 첨가한 요구르트(0.0, 0.5, 1.0, 2.0%)를 제조하여 4℃에 저장하면서 14일간 품질특성을 조사하였다. 요구르트의 pH는 버찌분말 첨가에 따라 유의적으로 감소하였으며, 저장기간의 경과에 따라서는 대조구 및 버찌분말 첨가구 모두에서 낮아지는 경향을 나타내었다. 적정산도는 대조구에 비해 버찌분말 첨가 요구르트에서 높은 값을 나타내었으며, 대조구 및 버찌분말 첨가구 모두 저장기간의 경과에 따라서 산도가 증가하는 것으로 나타나 pH 변화와 비슷한 양상을 나타내었다. 버찌분말 첨가에 따라 요구르트의 당도는 높아졌으며, 점도는 감소하는 경향을 나타내었다. 요구르트의 색도는 버찌분말 첨가량이 증가할수록 명도와 황색도가 감소하고 적색도는 증가하는 유의적인 차이를 나타내었다. 항산화활성은 버찌분말의 첨가에 의해 유의적으로 증가하였다. 버찌분말 요구르트의 유산균수는 대체적으로 대조구에 비해 버찌분말 첨가 요구르트에서 높게 측정되었고 저장기간 동안 모든 시료구에서 증가하는 경향을 나타내었다. 관능평가 결과 색에 대한 선호도를 제외하고 냄새, 점성, 맛, 전반적인 기호도에서 1.0% 버찌분말 첨가구에서 높은 선호도를 나타내었다. 따라서 요구르트에 대한 버찌분말의 첨가는 저장동안의 품질 및 관능 특성, 기능성을 고려했을 경우 1.0% 첨가가 최적일 것으로 판단되었다. This study was performed to examine the quality characteristics of the curd yogurt with different contents (0.5~2.0% (w/v)) of cherry powder (obtained from freeze-dried fruit of Prunus serrulata L. var. spontanea Max. wils.). Yogurt was fermented with two kinds of lactic acid bacteria (Streptococcus thermophilus, Lactobacillus bulgalicus) at 40℃ for 18h. During the period of 14 days of storage (4℃, 14 days), acid production (pH and titratable acidity) of the yogurts increased significantly with the addition of cherry powder. The sugar content of the yogurts prepared with cherry powder increased but cherry powder yogurts presented lower viscosity values than the control. Hunter color values, lightness (L) and yellowness (b) of yogurt colors decreased as the concentration of cherry powder increased, whereas the redness (a) increased. Lactic acid bacteria of yogurts increased with the addition of cherry powder and all samples had increasing levels of lactic bacteria over the storage period. The sensory properties, such as flavor, taste, viscosity, and overall acceptability, of the yogurts containing the 1.0% cherry powder were superior to the control sample. Consequently, the optimal quality achieved in these experiments was yogurt with 1.0% cherry powder added.

버찌(Fruit of Prunus serrulata L. var. spontanea Max. wils.) 분말을 첨가한 파운드케이크의 저장 중 품질 특성

김경희(Kyoung-Hee Kim),황혜림(Hye-Rim Hwang),윤미향(Mi-Hyang Yun),조지은(Ji-Eun Jo),김미선(Mi-Seon Kim),육홍선(Hong-Sun Yook) 한국식품영양과학회 2009 한국식품영양과학회지 Vol.38 No.7

버찌분말을 첨가한 파운드케이크(0, 5, 10, 15%)를 25℃에 저장하면서 10일간 품질특성을 알아보았다. 반죽의 pH는 버찌분말 첨가에 의해 감소하였으며, 파운드케이크의 굽기 손실률은 11.47~12.67%로 버찌분말 첨가에 따라 증가하는 경향을 보였으나 유의적인 차이는 보이지 않았고, 높이와 비용적은 버찌분말 첨가에 따라 감소하였다. 색도는 crumb의 적색도를 제외하고, 버찌분말 첨가에 따라 crust와 crumb 모두 명도, 적색도, 황색도가 유의적으로 감소하였다. 조직감은 버찌분말 첨가에 따른 유의차는 보이지 않았으나 버찌분말 첨가에 의해 경도는 증가하는 경향을, 부착성 및 탄력성은 감소하는 경향을 나타내었다. 노화도는 무첨가구에 비해 버찌분말 첨가구에서 노화도가 높았으나 유의차는 없었다. 항산화 활성은 10% 및 15% 버찌분말 첨가구에서 높은 활성을 보였으며 관능검사 결과 색에 대한 선호도를 제외하고 10% 및 15% 첨가구에서 높은 평가를 나타내었다. 따라서 저장 동안의 품질 및 관능 특성, 기능성을 고려한 버찌분말 첨가량은 10% 첨가구가 최적 조건일 것으로 판단되었다. The study investigated the quality of pound cake prepared with various concentrations of cherry powder (obtained from ground fruit of Prunus serrulata L. var. spontanea Max. wils.). Pound cake was evaluated for their sensory property and physical quality stored for 10 days at 25℃. The pH of the batter decreased with rising cherry powder concentration. The specific loaf volume and height decreased (from 2.95 to 2.60 ㎤/g) with increasing in cherry powder. The baking loss rate of the pound cake tended to increased by 11.47~12.67%, but with no significant differences. The lightness, redness, and yellowness values were significantly decreased with increases in cherry powder except for redness of pound cake crumb. As the concentration of cherry powder increased, the mechanical characteristics of the pound cake did not differ significantly. The hardness tended to increase, while adhesiveness and springiness decreased with increases in powder. The retrogradation degree of pound cake prepared with cherry powder was higher than the control but there were no significant differences. For the antioxidative activity measured by DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity, pound cake prepared with 10% and 15% added cherry powder showed high antioxidant activities. The pound cakes containing 10 and 15% cherry powder had acceptable sensory properties, such as flavor, taste, softness, moisture, and overall acceptability. The results exhibited that adding the cherry powder into the pound cake increased antioxidant activity with the highest quality improvement obtained by incorporating 10% (w/w) of cherry powder into the pound cake formula.