포스트 코로나 시대 도시주거지 근린공원의 행태지원성 변화가능성에 관한 연구

박인경(Park, In-Kyung),유다은(Yoo, Da-Un) 대한건축학회 2021 대한건축학회 학술발표대회 논문집 Vol.41 No.2

Neighborhood park in urban residential area provides easier access to everyday life and works as important leisure space. However, due to spatial limitations, it is not enough to satisfy the behavioral needs of various users. The purpose of this study is to analyze the affordances that can be expected in neighborhood parks that are readily accessible on a daily basis. This study derives the framework of analysis on various usage behavior and affordance of urban parks. Usage behavior was classified as static, dynamic and social exchange behaviors. Finally, this study can be used as an initial data in the planning and design research for neighborhood parks that might reflect the behavior and needs of park users.

민들레 김치의 품질 특성에 미치는 데치기 효과

박인경,김순동,Park In-Kyung,Kim Soon-Dong 동아시아식생활학회 2005 동아시아식생활학회지 Vol.15 No.2

This study was conducted to investigate the effect of blanching on the quality characteristics of dandelion Kimchi. Experimental groups were divided BT-group (dandelion was blanched in the $3\%$ brine for 15 seconds at $100^{\circ}C$, then salted in $8\%$ brine for 5 hours) and NT-group (dandelion was salted at $8\%$ brine for 5 hours). Changes in pH, acidity, color, number of total microbe and lactic acid bacteria, antioxidant activity and sensory quality were investigated during the fermentation at $10^{\circ}C$. The pH of the BT- and NT-Kimchi maintained higher than 4.1 for 21-days fermentation, but that of BT-Kimchi was lower than that of NT-Kimchi. And also, the titrable acidity of BT-Kimchi was maintained higher than that of NT-Kimchi. $L^\ast\;value\;and\;b^\ast$ value of BT-Kimchi were higher, while $a^\ast$ value of BT-Kimchi was lower than that of NT-Kimchi. There was no significantly difference in total microbial count between BT- and NT-Kimchi, while number of the lactic acid bacteria in the BT-Kimchi was higher than that of BT-Kimchi. There was no significant difference in the antioxidant activity between BT- and NT-group during the fermentation. In the results of sensory evaluation of the dandelion Kimchi, toughness, color, flavor and overall quality were good in the BT-Kimchi, while the bitter taste showed relatively strong in the NT-Kimchi.

일제강점기 유치원 보모와 유년문학의 성장

박인경(Park, In-Kyung) 한국아동청소년문학학회 2019 아동청소년문학연구 Vol.- No.24

1920년대부터 유치원에서는 유년의 연령을 ‘3세에서 7세로’로 규정짓고, 왕성한 발전을 이루지만, 아동문학에서는 유년에 대한 개념조차 정립하지 못하였다. 그 결과 유년들에게 들려줄 수 있는 유년문학들이 충분하지 못하였기에, 유치원 보모들은 스스로 기존의 유년문학 작품을 번역하거나 새로운 작품을 창작하였다. 본고에서는 유치원 보모들의 문학 작가로서 성장하는 모습을 신문이나 잡지에 유치원보모의 신분을 밝히고 게재된 작품들을 중심으로 살펴보았다. 1929년 『조선일보』의 「1人 1話 유치원동화」 와 1940년 『소년』의 「유치원동화 특집」 그리고 1941년 『아이생활』의 「유치원동화 특집」이 있으며, 특징들을 3가지로 요약할 수 있었다. 첫째, 초반에는 번역과 재화 형식의 작품들이 많이 등장하였기에 기존의 아동문학가들 작품과의 연관성이 높았으며, 이를 기반으로 점차 보모들만의 작품이 창작되기 시작하였다. 둘째, 문학성을 지닌 표현적 기교보다는 동정심이나 효심과 관련된 교훈적인 메시지를 직접적으로 전하고 있으며, 전래동화 소재를 활용하여 우리의 민족성을 표현하였다. 셋째, 유년이라는 대상을 인식하여 잔인한 내용들은 순화하여 표현하였으며, 글자를 모르는 유년들을 위해 들려주는 방식의 구연 서술 방식을 사용하였다. 위 특징을 통해 일제강점기 유년 문학가로서 성장하는 보모들의 성장 과정을 살펴볼 수 있었으며, 동시에 유년문학도 함께 성장하였음을 알 수 있었다. Since the 1920s before the concept of early childhood was established in children’s literature, the kindergartens as educational institutes for young children have achieved the prosperous development. As there were not many early childhood literatures that could be read for young children at that time, the kindergartners might create literary works for young children. As most of the released works are the one-time special works, it is very much limited to closely analyze the world of works by kindergartners. The published works by clearly revealing the status of kindergartner in newspaper or magazines include 「One-Person One-Episode Children’s Story」 of 『The Chosun Ilbo』 in 1929, 「Special Kindergarten Children’s Story」 of 『Boy』 in 1940, and 「Special Kindergarten Children’s Story」 of 『Child Life』 in 1941. The characteristics are as follows. First, as there were many works in the form of translation and reproduction that could be shown in the beginning stage of creating works, they were highly related to the existing works translated or reproduced by writers of children’s literature. Second, on top of directly delivering didactic messages related to sympathy or filial love instead of expressive techniques with literary value, the ethnicity was also shown by using materials of traditional fairy tales. Third, the cruel contents were purified by cognizing the subject of young children. For young children who could not read letters, the orally-narrated description method was used. Kindergartners were many works in the form of translation and reproduction, created works, showed the kindergartners’ efforts to establish the genre of early childhood literature by expressing each work into different names of genre. As time passed, the changed growth of kindergartners into writers of early childhood literature was verified.

키토산 처리 콩나물의 당과 아미노산 함량

박인경 ( In Kyung Park ),김순동 ( Soon Dong Kim ) 한국키틴키토산학회 2003 한국키틴키토산학회지 Vol.8 No.2

키토산 처리가 콩나물의 성장특성과 당 및 유리아미노산 함량을 조사하였다. 콩나물의 재배는 콩을 0.05% 키토산(493kDa)을 함유하는 0.05% 초산용액에 8시간 침지한 후 20℃에서 5일간 매 2시간 간격으로 주수하였으며, 발아율, 수분함량, 배축과 자엽의 중량과 배축의 길이 및 두께, 당과 유리아미노산 함량을 측정하였다. 주수 3일째 키토산 처리구의 발아율은 88.35%로 대조구 보다 19.47%가 높았다. 5일간 재배한 키토산처리 콩나물의 생체중량은 대조구보다 25%, 수분함량은 5.12%가 높았다. 처리구 자엽의 중량은 대조구보다 적었으나 배축의 중량은 높아 영양물질의 이동이 촉진되었다. 키토산 처리 콩나물 배축의 길이는 22.38cm로 대조구의 19.87cm보다 길었으나, 두께는 처리구 2.08mm, 대조구 2.12mm로 오히려 얇았다. 성장에 따른 전당의 감소율은 대조구보다 처리구에서 높았으며 특히 자엽에서 현저하였다. 환원당의 함량은 콩나물의 성장에 따라 감소하는 경향을 보였으며 키토산 처리구의 자엽에서 뚜렸하였다. 재배 5일째 자엽과 배축의 총 유리아미노산의 함량은 자엽과 배축 모두 키토산 처리구에 높았으며 함량이 가장 높은 aspartic acid의 경우 대조구 배축에서는 88.2 mg/100 g-dry weight 이었으나 키토산 처리구의 경우는 120.18 mg/100 g-dry weight 이었다. Growth characteristics, content of sugar and free amino acid of chitosan-treated soybean sprouts were investigated. Soybean sprouts were cultivated for 5 days at 20℃ after soaking in 0.05% acetic acid containing 0.05% chitosan(493 kDa) solution for 8 hr. Germination rate of chitosan-treated group grown for 3 days was 19.47% higher than that of control group. Fresh weight of chitosan-treated soybean sprouts grown for 5 days was 70.28 g/pot which was 18% higher than that of control products(63.86 g/pot). And moisture contents of the chitosan-treated group was 85% which showed 5% higher than that of control products (79.33%). While weights of the treated cotyledon were lower, the weight of treated hypocotyls were higher than those of control products during cultivation, which showed the accretion of nutrients removing from cotyledon to hypocotyl. Hypocotyl length was 22.38㎝ in treated products, 19.87㎝ in control products, but the thickness was 2.08㎜ in treated products, 2.12㎜ in control products. Decreasing rate of total sugar content of chitosan-treated products during cultivation was higher than that of control products, which showed especially in cotyledon. Total free amino acid content of treated cotyledon and hypocoyl grown for 5 days was higher than those of control products. Aspartic acid content of hypocotyl which showed highest content was 88.2㎎/ 100 g-fw in control, 120.18 ㎎/100 g-fw in chitosan-treated products.

블랜칭 처리 및 부형제 종류에 따른 곰취 착즙액 분무건조 분말의 phytochemical 성분 및 품질특성

김재원 ( Jae Won Kim ),박인경 ( In Kyung Park ),윤광섭 ( Kwang Sup Youn ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2013 한국식품저장유통학회지 Vol.20 No.5

This study was performed to determine the effects of the blanching condition (immersion ratio 1:15 (w/v) for 3 min at 95oC, and solution containing 1% sodium chloride) and selected forming agents (dextrin DE=10, dextrin DE=20, β-cyclodextrin; each forming agents added 5%) on the phytochemical compounds and quality characteristics of Ligularia fischeri leaves. The moisture was not affected by the forming agent. The color of a, b and chroma values were low in the blanching treatment groups and were significantly lowest with β-cyclodextrin (CD). The polyphenol and flavonoid contents in the blanching treatment groups were higher than those in the non-blanching-treatment group. The ascorbic acid content was higher in the non-blanching-treatment group and was significantly highest in the group treated with dextrin (DE=10) whereas the blanching treatment groups showed lower dehydroascorbic acid content than the non-blanching-treatment group. The water absorption was higher in the non-blanching-treatment group and was significantly highest in the group treated with CD. The water solubility in the blanching treatment groups treated with dextrin (DE=20) and CD was higher than that in the blanching treatment group treated with DE=10. The total chlorophyll and chlorophyll a and b contents were high in the blanching treatment group treated with CD, and for the total carotenoid contents, the same tendency as that seen with the chlorophyll content was observed. With regard to the particle diameter, those in the blanching treatment groups were lower than that in the non-blanching-treatment group and was significantly lowest in the blanching treatment groups treated with DE=20 and CD. The result of SEM observation showed that the spray-dried powders in blanching treatment groups treated with the DE=20 and CD forming agents had uniform particle distribution.

치료의 증진을 위한 당뇨전문약사의 필요성

박인경(In Kyung Park),이수영(Soo Young Lee),윤지연(Jee Yeon Yun),한옥연(Ok Youn Han),이보름(Bo Reum Lee),장제관(Je Kwan Jang),나현오(Hyen Oh La),임성실(Sung Cil Lim) 대한약학회 2009 약학회지 Vol.53 No.4

Diabetes mellitus is a group of metabolic disorders characterized by hyperglycemia and abnormalities in carbohydrate, fat, and protein metabolism which is resulting chronic microvascular, macrovascular, and neuropathic complications. Therefore, correct and consistent educations for pharmacotherapy is important and especially drug consultation by the specialty pharmacist of diabetic pharmacotherapy is necessary for all diabetic patients. The purpose of this study is to evaluate the necessity of the specialty pharmacist of diabetic pharmacotherapy and this study was performed from June 31th, 2008 to October 9th, 2008 in Kangnam St. Mary’s Hospital, Seoul, S. Korea throughout the questionnaire and evaluated the total 68 patients who were participating the multidisciplinary diabetes team programs. We evaluated the patient characteristics (n=68), learning status (difficulty 70.4%), wanted further education (68.3%) and preference of educator (pharmacist 46%) after finishing team teaching by multidisciplinary diabetes team program. In conclusion, many diabetic patients(80.3%) wanted individual and further drug consultation by the pharmacists who are specialized in the diabetes individually and they are needed.

열가소성 리그닌폴리에스터와 나노클레이를 이용한 천연섬유/폴리프로필렌복합체 연구

박인경(In-Kyung Park),양준호(Neo Chun Hau),김영준(Young Jun Kim),윤주호(Ju-Ho Yun),김수현(Soo Hyun Kim),서종환(Jonghwan Suhr),이영관(Young-Kwan Lee),남재도(Jae-Do Nam) 한국고분자학회 2016 폴리머 Vol.40 No.5

제지폐기물 등 목재에서 유래한 리그닌은 비식량계 바이오매스이나 열안정성이 부족하여 사용이 제한적이었지만, 리그닌 폴리에스터(lignin polyester, LigPS)는 고온가공이 가능하도록 합성되어 복합재료 기지재로서 활용이 가능해 졌다. 황마섬유(jute fiber, JF)/폴리프로필렌(polypropylene, PP) 복합재료에 LigPS와 몬모릴로나이트(montmorillonite, MMT) 함량을 변화시키며 첨가하여 특성변화를 연구했다. LigPS는 복합재료에 20 wt%까지 첨가가 가능하였고 5%만 첨가하여도 인장강도와 탄성률이 증가였고, JF와 계면에서는 상용성을 보였고 수분흡수 실험에서는 내수성도 향상되었다. 또한 여기에 MMT는 5 wt% 투입했을 때 탄성률이 50% 증가하는 등 기계적 물성이 크게 증가였다. 이로부터 JF/PP 복합재료에 LigPS와 MMT로 복합화하여 바이오매스 함량을 증가시키면서 성능도 변화시켜 친환경 나노복합소재로의 활용 가능성을 확인하였다. Lignin has derived from black liquor or wood, and it shows a lack of thermal stability, which restricts its direct use in industrial applicaion. Synthesized lignin polyester (LigPS) from lignin can be melt-processable and matrix of composites. We investigated the jute-fiber/polypropylene (PP) composite system by incorporating LigPS and montmorillonite (MMT) nanoplatelets through extrusion and injection molding processes. The modulus of PP/jute/LigPS composite was increased due to its compatibilizing effect in the PP-jute interface. Also the water resistance was increased, when LigPS was incorporated into PP/jute composites in 5 wt%. While the montmorillonite nanoclay was added and exfoliated in the PP/jute composites by 5 wt%, the modulus was substantially increased by 50%. As a novel green composite system, the LigPS and MMT nanoplatelets demonstrated that the compatibility, the water resistance and the mechanical performance of PP/jute composites could be desirably tailored for various eco-friendly composite applications.

회사규모에 따른 직장 내 안전보건 정보 제공여부와 직업성 손상ㆍ이환율의 관계

박인경(In-Kyung Park),이경종(Kyung-Jong Lee),이순영(Soon-Young Lee),박재범(Jae-Beom Park),민경복(Kyoung-Bok Min) 대한직업환경의학회 2012 대한직업환경의학회지 Vol.24 No.3

사료 중 미역은 복강내 LPS 주입 육계 병아리에서 영양소 대사, 항산화계 및 면역 반응을 조정한다

박인경 ( In Kyung Park ),임진택 ( Jin Taek Im ),최도열 ( Do Yul Choi ),고태송 ( Tae Song Koh ) 한국동물자원과학회 2008 한국축산학회지 Vol.50 No.2

대두분말 발효 베이스와 올리고당으로 제조한 콩아이스크림의 품질특성과 혈당개선능

박인경(In-Kyung Park),양선희(Sun-Hee Yang),최영선(Young-Sun Choi) 한국식품과학회 2008 한국식품과학회지 Vol.40 No.1

본 연구는 콩 아이스크림의 품질향상을 위하여 콩을 데치고 동결 건조 한 후 분말화하여 과즙을 첨가하고 혼합 유산균 종균을 배양시켜 대두분말 발효 베이스를 제조한 후 올리고당을 첨가하여 식감개선, 저칼로리 및 혈당 수준의 개선 특성을 가진 콩 아이스크림을 제조하여 그 품질 특성과 혈당개선능을 비교하였다. 대두분말을 121℃에서 15분간 가압멸균한 후 30℃로 냉각한 다음, L. acidophillus KTCT 3164와 L. bulgaricus KCTC 3635 현탁액을 4.6 × 10? CFU/mL의 농도를 1:1 비율로 혼합한 균주(1%)를 접종하고 33℃에서 24시간 발효시킨 후 비교한 결과, 삶은 대두분말 발효베이스가 볶은 대두분말 발효 베이스에 비해 pH는 높았고 점도는 낮았다. 생균수는 접종 후 24시간 배양 후 삶은 대두분말 발효 베이스의 유산균 생육이 우세하였다. 관능검사법으로 평가한 대두분말 발효베이스의 종합적인 기호도는 삶은 대두분말 발효베이스가 콩 특유의 비린 맛과 냄새가 약하면서 상큼한 풍미가 많고 입안의 질감이 부드러워서 관능적인 품질이 양호한 것으로 나타났다. 볶은 대두분말 베이스 아이스크림이 overrun과 녹아내리는 정도가 가장 낮았고, 이에 비해 삶은 대두분말 발효베이스 아이스크림은 overrun과 녹아내리는 정도가 증가하여 품질 특성이 현저하게 향상되었다. 냉동에 의한 생균수의 변화는 삶은 대두분말 발효베이스 아이스크림군이 볶은 대두분말 발효베이스 아이스크림군보다 높게 나타났으나, 같은 아이스크림 군 간에는 냉동에 의한 생균수의 유의적인 차이는 없었다. 관능검사에 의한 아이스크림의 텍스쳐는 우유아이스크림이 가장 높게 평가되었으나 삶은 대두분말 발효베이스 아이스크림과 유의한 차이는 없었다. 종합적인 기호도는, 우유 아이스크림과 유의한 차이는 보이지 않았음에도 불구하고, 삶은 대두분말 발효베이스 아이스크림이 가장 양호하게 평가되었다. 건강한 20대 여성들을 대상으로 아이스크림의 경구 혈당반응 검사 결과, 설탕 첨가 우유 아이스크림과 올리고당 첨가 삶은 대두분말 발효베이스 아이스크림 사이에 혈당 면적은 유의한 차이가 없었으나, 아이스크림 섭취 후 120분 혈당은 올리고당 첨가 삶은 대두분말 발효베이스 아이스크림을 먹은 경우가 설탕 첨가 우유 아이스크림을 먹은 경우에 비해 유의하게 낮았다. 또한 혈당 증가가 완만하여 식사 후 혈당관리가 중요한 당뇨환자에게는 일반 아이스크림보다 유익할 것으로 사료된다. The purpose of this study was to improve the quality characteristics of soy ice cream supplemented with oligosaccharide, and to test its blood glucose lowering effect. Boiled soybean powder was compared to parched soybean powder and to milk, as an ingredient. The soybean powder base was prepared by incubating with fructooligosaccharide (FOS) and apple juice, along with Lactobacillus acidophilus and L. bulgaricus at 30-40℃ for 24 hr. With the fermentation process, the fishy smell of the soybean was removed and the taste improved. The overrun and melt-down values of the boiled soybean ice cream were significantly higher than those of the parched soybean ice cream, although they were significantly lower than those of the milk ice cream. The sensory characteristics of the soy ice cream prepared with the fermented base of boiled soybeans were significantly improved, as compared to those of the ice cream made using parched soybeans, but they were not significantly different from those of the milk ice cream. The blood glucose level at 120 min after ingestion of the ice cream prepared with FOS and the fermented base of boiled soybean powder was significantly lower than that occurring with the milk ice cream made with sugar.