만성 발목관절 불안정성의 수술적 치료 및 보존적 치료 후 재활운동 프로그램이 발목관절 기능에 미치는 영향

남승희(Seung Hee Nam),이신언(Shin Eon Lee) 한국사회체육학회 2011 한국사회체육학회지 Vol.0 No.46

The purpose of this study was to prove the influence of flexor & extensor strengthening exercise on physical function factors and soccer players with chronic instability. Following approval by the boardman, 20 chronic instability were divided into two groups; both groups were self exercise program(rehabilitation exercise). The exercise groups were performed the ankle flexor or extensor exercise and motor function training for 4 weeks. The experimental data analyzed by statistical method two-way repeated measures ANOVA and all statistical test in this study were conducted at the .05 level of significance. As the above results, the rehabilitation exercise program for chronic instability patients are very effective on increasing strength and balance and decreasing pain. therefore, it will be necessary to find out better exercise programs for chronic instability patients to achieve improvement of strength, balance and motor function, relief of pain with individually as well as to have continuous education conformation so that it becomes part of their lives.

대학생의 성역할정체감 유형과 성 고정관념

남승희(Nam Seung-Hee),김명애(Kim Myung-Ae) 한국성인간호학회 2005 성인간호학회지 Vol.17 No.4

재생 건축 미술관의 경험디자인 특성 연구

남승희(Nam, Seung-Hee),황연숙(Hwang, Yeon-Sook) 한국실내디자인학회 2023 한국실내디자인학회 학술대회논문집 Vol.25 No.1

외암리 민속마을의 수공간에 관한 연구

남승희(Seung Hee Nam),김용기(Yong Ki Kim) 한국전통조경학회 2000 한국전통조경학회지 Vol.18 No.1

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혐기처리 녹차의 품질 변화 억제에 적합한 포장방법

박장현(Jang Hyun Park),남승희(Seung Hee Nam),송장훈(Seung Hee Nam),조영식(Young Sik Cho),임순희(Sun Hee Yim),최장전(Jang Jeon Choi),이한찬(Han Chan Lee) 한국차학회 2011 한국차학회지 Vol.17 No.2

Green tea was stored at aluminum bags after N2 gas exposure for anaerobic packing. by addition of silica bag or vacuum treatment at room temperature. From on fourth month, N2 gas treated green tea showed lower amount of nitrogen, amino acids, tannins, caffeines, chlorophyll vitamin C or fatty acid, compared to that of starting green tea. In aluminum packing, green tea with silica bag was kept its original quality for one month but was not kept from 2nd months. However, green tea treated vacuum was kept its original quality for 6 months. On 6th month storage, the a-color values of green tea treated N2 gas did not show any difference either with (-10.22) or without silica bag (-10.18). These color values was similar with that of green tea treated vacuum stored for 10 month with -10.15. As result of sensory evaluation, green tea in aluminum packing for 6 months received 74 points or 73 points with or without silica bag but green tea for 12 months received 53 points or 57 points with or without silica bag. Interestingly, when green tea in aluminum packing was treated vacuum, it received 75 points with 10th months product. This results indicated that green tea in aluminum packing could be kept its quality 4 months more by vacuum treatment whether silica bag is added or not. In this study, we concluded that green tea should be stored at aluminum bags after N2 gas exposure and vacuum treatment at room temperature.

매엽식 LPCVD법에 의한 in-situ boron doped polysilicon막의 증착

김병희,남승희,문종,심태언,이종길,Kim, Byung-Hee,Nam, Seung-Hee,Moon, Jong,Shim, Tae-Eon,Lee, Jong-Gil 한국진공학회 1995 Applied Science and Convergence Technology Vol.4 No.s1

채취시기가 다른 국내외 녹차잎의 기능성분 함량, 뇌세포 생존 및 대사 효소 활성 조절 효과 조사

이방희(Bang-Hee Lee),전세현(Sae Hyun Jeon),정하나(Hana Jeong),최정(Jung Choi),김영민(Young-Min Kim),양광열(Kwang-Yeol Yang),남승희(Seung-Hee Nam) 한국식품과학회 2020 한국식품과학회지 Vol.52 No.5

본 연구에서는 녹차 국내종(보향, 참녹), 외래종(후슌, 야부기다)의 채취시기를 달리하여 테아닌, GABA 등 유용 성분 함량을 분석하였고, 항산화능, α-glucosidase 활성 억제, HMG-CoA 저해도, 세포독성 측정, 뇌 신경세포 보호 효과, 항 스트레스 효과를 조사하여 유용 성분과의 상관성을 파악하고자 하였다. 테아닌과 GABA 함량은 모든 품종에서 채취시기가 늦어질수록 함량이 감소하는 경향을 나타내었다. 총 아미노산 함량에서는 채엽시기가 늦어질수록 보향 품종에서 증가하는 경향을 나타내었고 후슌, 야부기다 그리고 참녹은 여름차에서 감소 후 다시 가을차에서 증가하는 경향을 보였다. 총페놀과 플라보노이드의 함량과 항산화능을 조사했을 때 ABTS는 후슌, 보향, 참녹에서 플라보노이드 농도와 비례하는 경향을 보였으며, 재래 녹차와 야부기다는 총페놀의 농도와 비례하는 경향을 나타내었다. DPPH radical 소거능은 참녹을 제외한 모든 시료에서 여름차의 활성이 가장 높고 가을차에서 활성이 다시 감소하는 것을 확인하였다. 카테킨류 측정에서 EGCg 함량은 카테킨류에서 50% 이상을 차지했고, 총 카테킨 함량과 Ecg, EGCg는 종과 관계없이 채취 시기가 늦어질수록 증가하는 경향을 보였으며 EGC는 감소하는 경향을 보였다. 품종별 봄, 여름, 가을차를 시료로 하여 측정한 α-glucosidase 저해활성과 HMG-CoA reductase 저해능은 채취 시기가 늦어질수록 증가함을 보였고 그 중 가을에 채취한 참녹에서의 저해 활성이 각각 72.93%, 69.78%로 두 저해능 측정에서 가장 높은 저해활성을 보였다. 또한 뇌신경세포(SH-SY5Y)를 이용한 세포 독성 측정에서 참녹 품종이 96.34%로 가장 높은 세포생존율을 보였고 항스트레스 측정에서 269.2 ng/mL로 가장 낮은 cortisol 함량이 확인되었다. This study was performed to compare nutritional compounds and physiological functions of five domestic and imported green tea cultivars at three time points. The five cultivars were compared for theanine, γ-aminobutyric acid, and catechin content by LC-MS/MS and HPLC. Furthermore, the five tea cultivars were functionally characterized with respect to antioxidant activity, brain cell protective effect, and inhibitions of α-glucosidase and HMG-CoA reductase activities. Among green tea cultivars, Chamnok had the highest content of catechins (198 mg/g DW), theanine (11.89 mg/g DW), and tannin (23.6 mg/g DW). Considering functional properties, Chamnok treatment resulted in the maximum viability of brain cells and reduced the cortisol content of SH-SY5Y cells. The inhibition of α-glucosidase and HMG-CoA reductase was the strongest following Chamnok treatment (72.9% and 69.8%, respectively). These results indicate that Chamnok could be optimal for consumption or favorable processing owing to its high nutritional compounds, such as theanine and catechin, and remarkable brain cell protective effects.

해양관광자원 매력성에 따른 한국산 유자제품 구매모형 예측 : 재한중국 유학생을 대상으로

이승현(Lee, Seung-Hyun),하지영(Ha, Ji-Young),박향자(Park, Hyang-Ja),김덕현(Kim, Deok-Hyeon),남승희(Nam, Seung-Hee) 한국해양관광학회 2021 해양관광학연구 Vol.14 No.1

After forming a diplomatic relation between Korea and China, the image of tourism in Korea by the Chinese media is in good shape, and international Chinese students in Korea are potential consumers of Korea in the future. Therefore, to increase the purchasing power and expand word of mouth for Korean products after returning home, it is necessary to improve the Korean product image and reduce the anti‐Korean Wave tendency. This study grasped the attractiveness of marine tourism resources to them, and sought a Korean product purchase prediction model. Through an online survey using WeChat, this study was conducted on 304 international Chinese students in Korea who prefer marine tourism and recognize Korean citrons. As a result, in terms of the attractiveness of marine tourism, women see marine sunrises and marine festivals as sites of attractiveness, and the citron product purchasing group of people values the fish market and puts little importance on marine fishing, and although they put little importance on the fish market, it appears that they put importance on the beach resort. Based on this, in establishing external programs in connection with local governments in school programs, a program development strategy was proposed that takes into account specialty products for regional exports and marine tourism resources.

차 기능성성분 GABA 첨가 발효유의 품질 특성

임순희(Sun Hee Yim),박장현(Jang Hyun Park),남승희(Seung Hee Nam),송장훈(Jang Hoon Song),조영식(Young Sik Cho),이한찬(Han Chan Lee) 한국차학회 2012 한국차학회지 Vol.18 No.1

GABA액을 첨가한 발효유의 이화학적 특성을 분석한 결과, 온도는 40℃가 30℃ 보다 pH가 낮고, 산생성량이 높아 발효유의 관능적 식미가 저하될 가능성이 있으므로 온도는 30℃를 선택하였다. 배양시간이 경과할수록 무처리에 비해 GABA 처리군이 pH가 더 낮았고, GABA 처리군간에는 함량이 높을수록 pH가 낮은 경향이었다. 24시간 발효 후 GABA 첨가량군의 산함량은 1.17-1.25%로 무처리 1.08%에 비해 상당히 높게 나타났으며, 생균수는 무처리 7.2 × 10⁸에 비해 GABA 0.25-1.0% 첨가군은 7.8 × 10⁸ - 9.1 × 10⁸를 나타냈다. 점도는 대조구에 비해 GABA첨가군이 약간 낮았으며, GABA액 첨가량별로는 0.25%에서 점도가 가장 높았다. 관능평가 결과 전체적인 기호도에서 가장 바람직한 것은 GABA액 0.5% 첨가한 군으로 평가되었다. 따라서 GABA액첨가비율은 발효유의 이화학적 특성과 관능적 특성을 분석한 결과 0.5%를 첨가한 발효유가 가장 적합하다고 생각된다. Fermented milks added with GABA was produced and its physiochemical properties investigated. Preferred incubation temperature was 40℃ rather than 30℃ as fermented milks at 40℃ had a higher pH and lower acidity content than that at 30℃ Higher incubation time and amount of GABA in milk resulted in a lower pH value. After 24 hr of fermentation, fermented milks added with GABA showed 1.17-1.25% acidity, compared to control with 1.08% acidity. Total live cell numbers of fermented milks were 7.8 × 10⁸-9.1 × 10⁸ for GABA-containing milk (0.25-1.0%) and 7.2 × 10⁸ for control milk. Stickness of milk was lower in GABA-containing milk compared to control milk and was highest in fermented milks containing 0.25% GABA. As the result of the sensory evaluation, fermented milks containing 0.5% GABA was the most preferred. Therefore, fermented milk containing 0.5% GABA showed the best physiochemical properties.

유기쌀과 일반쌀의 품질, 이화학적 특성 및 기능성 비교

박장현(Jang-Hyun Park),남승희(Seung-Hee Nam),김영옥(Young-Ok Kim),권오도(Oh-Do Kwon),안귀남(Kyu-Nam An) 한국식품영양과학회 2010 한국식품영양과학회지 Vol.39 No.5

일반재배 및 유기재배로 생산된 쌀의 품질 및 이화학적 특성, 기능성 및 관능평가에 대한 결과는 다음과 같다. 쌀품질 분석 결과, 일반 쌀이 유기재배 쌀보다 6% 완전립 비율이 높고 쇄미 등 불완전립 비율이 낮았으며, 이화학적 특징인 아밀로스, 단백질, 취반미 윤기특성, 산가 등은 일반 쌀에 비해 유기재배 쌀이 약간 양호하였으나, 알칼리 붕괴도와 아미노산 Asp, Ser, Glu, Ala, Leu, Arg는 일반 쌀과 유기재배 쌀 간에 차이가 거의 없었다. 그러나 Thr, Val, Ile, Met, Phe, Lys, His 아미노산은 유기재배 쌀이 일반 쌀보다 함량이 많은 경향을 볼 수 있었다. 아미노산 성분중 일반 쌀과 유기재배 쌀의 무기성분 중 칼슘 같은 다량 성분은 차이가 없었지만, 붕소, 망간, 철, 아연 4가지 미량요소는 유기재배 쌀에서 1.1~2.7 ㎎/100 g 함량이 더 많았다. 기능성 조사결과, 총 페놀화합물과 phytic acid 함량은 유기재배 쌀에서 89%와 23% 각각 더 많았고 항산화 활성도 유기재배 쌀에서 일반 쌀보다 4% 더 높게 나왔다. 관능평가 결과, 쌀 찰기, 맛, 식미감 분야에서 일반 쌀이 유기재배 쌀보다 밥맛이 우수한 것으로 조사되었다. The differences between organic and conventional rice were studied from the point of view of quality, physiochemical property and functionality. It was concluded that organic rice showed a 6% lower complete rice ratio than conventional rice. However, organic rice exhibited more excellent physiochemical property on amylose or protein content, Toyo value, and acidity with 17.5%, 6.6%, 8.12%, and 8.7%, respectively. There was no difference between two kinds of rice on alkali digestion value and amino acids contents such as Asp, Ser, Glu, Ala, Leu, Arg. Among inorganic compounds of rice, four compounds including B, Mn, Fe, or Zn were slightly higher at organic rice with 1.1~2.7 ㎎/100 g, compared to conventional rice. Interestingly, total phenolic acid and phytic acid content were 89% or 23% higher at organic rice than conventional rice, respectively. MeOH extract from organic rice showed higher antioxidant activity with 26% than that of conventional rice with 22%. In contrast, conventional rice was favored than organic rice on stickness, taste, palatability fields at sensory evaluation.