효모 및 전처리를 달리하여 제조한 캠벨얼리 첨가 약주의 품질 특성

박혜진,권누리,박재은,신현만,김주형,엄현주,Hyejin Park,Nu Ri Kwon,Jae Eun Park,Hyunman Shin,Ju-Hyoung Kim,Hyun-Ju Eom 한국식품영양학회 2024 韓國食品營養學會誌 Vol.37 No.2

The objective of this study was to investigate the quality characteristics of Campbell Early grape-added traditional Korean wines (yakju) prepared with different yeasts and pretreatments. The first pretreatment (A) was prepared by crushing the grapes, the second method (B) was prepared by heating the grapes at 60~70℃ for 30 minutes, and the third method (C) was prepared by freeze-concentrating grape juice. The pH of the fermented wines ranged from 3.77 to 4.10, and the total acidity of the samples ranged from 0.32 to 0.62%. The a value (redness) ranged from -0.40 to 17.89, which was higher in Campbell Early-added samples than in the controls (grapes not added). Total polyphenol content was the highest in samples prepared by crushing or heating Campbell Early grapes with ES22, and the total flavonoid contents were the highest in samples prepared by crushing Campbell Early grapes with ES22. The anthocyanin contents were also the highest in the samples fermented by heating Campbell Early grapes. ABTS and DPPH radical scavenging activities were also the highest (84.08 and 77.56%, respectively) in samples fermented by heating Campbell Early grapes.

국산 시판 머루 와인의 품질 특성

박혜진,박정미,한봉태,최원일,노재관,Park, Hyejin,Park, Jung-Mi,Han, Bongtae,Choi, Wonil,Noh, Jaegwan 한국식품영양학회 2018 韓國食品營養學會誌 Vol.31 No.5

This study was carried out to investigate quality characteristics of Korean domestic commercial meoru wines, 8 kinds of wines were purchased from the Korea Wine Festival in 2016 and we compared the characteristics and physiological activity of 8 domestic wine. The results of this study have shown that the alcohol contents of wines ranged from 9.8 to 14.3%, pH of wines ranged from 3.86 to 4.22 and the total acidity of wines ranged from 0.56~0.75%. The hue value of meoru wines ranged from 0.81 to 1.02, The brightness of meoru wines ranged from 0.77 to 5.55, the redness from 3.97 to 31.16, and the yellowness from 0.99 to 5.63. The organic acid analysis of wine revealed lactic acid content at 4.281~9.606 mg/mL, followed by malic acid, tartaric acid, and acetic acid. The concentrations of total polyphenol and anthocyanin contents in the samples were investigated by spectrophotometric methods. Total polyphenol contents of the M8 (172.24 mg%) wine was higher than those of the other wines and total anthocyanin contents represented from 356.69 to 601.33 mg/mL. The DPPH radical scavenging activity of meoru wines was between 57.23 to 73.98%. Volatile flavor component analysis of meoru wines identified 7 alcohols, 16 esters, 5 acids, 3 terpenes and 4 other compounds.

효모의 종류를 달리하여 제조한 동결 농축 청수 와인의 품질 특성

박혜진,박의광,최성열,신혜림,김민자,박정미,Park, Hyejin,Park, Eui Kwang,Choi, Sungyeol,Shin, Hyerim,Kim, Min-Ja,Park, Jung-Mi 한국식품영양학회 2020 韓國食品營養學會誌 Vol.33 No.5

The objective of this study was to investigate the quality characteristics of Cheongsoo wine using freeze concentration fermented with 5 kinds of yeast strains (Saccharomyces cerevisiae EJ18, EJ30, HK22, HK32 and Fermivin). We compared the characteristics, volatile flavor component and physiological activity of 5 wines. The freeze concentration can increase the sugar concentration in grape juice by reducing its water content and the alcohol content of freeze-cententrated Cheongsoo wines ranged between 15.0~15.8%. The pH of wines ranged from 2.92 to 2.94 and the total acidity and soluble solid of wines ranged from 12.40~13.27. °Brix. The major organic acid in the wines was tartaric acid (4.49~5.11 mg/mL) and malic acid (7.00~7.97 mg/mL). It contains higher functional compounds in wine fermented with yeast (EJ18, EJ30, HK22, HK32) than wine fermented with fermivin. α-glucosidase and tyrosinase inhibitory activity had the highest values (78.87% and 62.25%) in wine fermented with HK22 and EJ18 yeast, respectively. 16 volatile flavor compounds (alcohols, esters, ketones, acids, and others) were detected in the Cheongsoo wines by freeze concentration. These results provide useful information that the quality characteristics of wine developed by the freeze-concentration method using grapes cultivated in Korea.

캠벨얼리 와인으로 제조한 뱅쇼의 품질 특성 및 기능성

박혜진,박은하,박의광,최성열,신혜림,김민자,Park, Hyejin,Park, Eunha,Park, Eui Kwang,Choi, Sungyeol,Shin, Hyerim,Kim, Min-Ja 한국식품영양학회 2021 韓國食品營養學會誌 Vol.34 No.5

In this study, vin chaud were manufactured with eight types of vin chaud-bomb containing different amounts of ingredients, and Campbell Early wine. Samples were analyzed for pH, total acidity, volatile acidity, ethanol content, total polyphenol, and anthocyanins, and radical scavenging activities for antioxidant effect. Based on the results of this study the pH of the samples ranged from 3.34 to 3.41 and the total acidity of wines ranged from 0.55 to 1.00%. The alcohol contents of the vin chaud samples ranged from 3.8~5.8% to and the color intensity of the vin chaud samples was higher than that of the wine. Total polyphenol content was 145.90~262.98 mg% and the tannin content of the C-1 (236.90 mg%) was the highest among the samples. The ABTS and DPPH radical scavenging activity of the samples were 57.39~75.10% and 63.71~80.00% respectively. α-Glucosidase inhibitory activity ranged from 21.54 to 33.49%, on the other hand, wine was not detected and tyrosinase inhibitory activity had the highest values (39.26%) in the C-1 sample. The findings of the present study provide insightful scientific information on vin chaud, and forms a basis for further innovations in the food and wine industry.

동결 농축 두누리 와인의 품질 특성과 휘발성 향기 성분

박혜진,최원일,한봉태,노재관,박정미,Park, Hyejin,Choi, Wonil,Han, Bongtae,Noh, Jaegwan,Park, Jung-Mi 한국식품영양학회 2019 韓國食品營養學會誌 Vol.32 No.5

The purpose of this study was to investigate the quality characteristics and volatile flavor components of Doonuri wine, using freeze concentration. The freeze concentration can increase the sugar concentration in grape juice by reducing its water content. In this study, after eight days od fermentation, the alcohol content of freeze-concentrated Doonuri wines was 12.5~14.1%. The pH of the wine was 3.42~3.50 and the total acid content was 0.68~0.94 g/100 mL, respectively. The brghtness of freeze-concentrated Doonuri wines was 19.28~54.42, the redness was 41.98~49.58, and the yellowness was 36.16~42.36. The organic acid analysis of Doonuri wines was that most of the organic acids contain tartaric and malic acid. By using freeze concentration with grape juice, significant increase in the total polyphenol content of Doonuri wines was 122.40~137.26 mg/mL, the total anthocyanin content was 117.06~118.40 mg/L and the tannic acid content was 66.23~83.70 mg%. In GC/MS analysis, the volatile flavor component analysis of Doonuri wines identified six alcohols, five esters, two ketones, on acid, two alkanes, and four other compounds.

수수 및 옥수수 첨가 비율별 발효주의 품질 특성

박혜진,권누리,강혜정,김주형,엄현주,Park, Hyejin,Kwon, Nu Ri,Kang, Hye Jeong,Kim, Ju-Hyoung,Eom, Hyun-Ju 한국식품영양학회 2022 韓國食品營養學會誌 Vol.35 No.5

In this study, we attempted to compare the quality characteristics of korean traditional wines with different amounts of corn and sorghum. These samples were analyzed for pH, total acidity, ethanol contents, total polyphenol, total flavonoid and tannin contents, ABTS and DPPH radical scavenging activities. The pH of fermented wines ranged from 3.83 to 4.64 and the total acidity of samples ranged from 0.30~0.63% on the 12th day of fermentation period. After 12 days of fermentation, the alcohol content of sorghum and corn fermented wines ranged between 11.6~15.5%. The a value(Redness) of fermented wines was the highest at 8.13 in B treatment and the a value decreased as the rate of corn addition increased. Total polyphenol and flavonoid contents had the highest values(162.64 and 18.44 mg/100 mL, respectively) in the E treatment which is the fermented wines of 25% Sorghum and 75% Corn. The ABTS and DPPH radical scavenging activity of the samples were 71.06~74.57% and 15.46~36.20% respectively. Antioxidant activity was higher in fermented wines with sorghum and corn than in control. As a result, this study provides useful scientific information that quality characteristics of fermented wines containing sorghum and corn and forms a basis in the food and wine industry.

과학 글쓰기 활동을 통한 문제해결력 신장 방안에 대한 연구

박혜진,강순희,Park, Hyejin,Kang, Soonhee 대한화학회 2014 대한화학회지 Vol.58 No.6

The purpose of this study was to develop a teaching strategy focused on science writing and to investigate its effects on enhancing students' problem solving ability. A teaching strategy using science writing enhancing problem solving ability (REWS model) was designed. The REWE model consisted of four stages: 1) Sensing and Stating of Scientific Problem by Reading (R stage), 2) Exploring Problem (E stage) 3) Explaining by Writing (W stage), 4) Integrated problem-solving (S stage). 135 10th grade of students were assigned to one experimental group and one control group. Students in the experiment group were taught by REWE model. Students in control group were taught by traditional lecture-based instructions. The program was implemented over a semester. The results indicated that the experimental group presented statistically meaningful improvement in critical thinking necessary to solve problems (p<.05). This study suggests that science writing can be effective for improvement of problem solving ability. 과학 글쓰기가 학생들의 문제해결력 향상에 영향을 주는지 알기 위해서 과학글쓰기 수업 모형(REWS 모형)을 개발하였다. REWS 모형은 네 단계로 이루어져 있으며 R단계는 읽기를 통해 과학적 문제를 인식하는 단계이며 E단계는 문제를 탐색하는 단계, W단계는 글쓰기를 통해 과학적 이해를 증명하는 단계이고 S단계는 통합적 문제해결 단계이다. 135명의 고등학교 1학년 학생들을 실험반과 비교반으로 나누고 실험반은 REWS 모형으로 수업을 하였고 비교반은 강의식 수업을 실시하였다. 수업은 34차시동안 진행하였다. 연구 결과를 보면 실험반과 비교반의 문제해결에 필요한 비판적 사고력 점수 차이가 통계적으로 유의미하였다(p<.05). 즉 과학 글쓰기를 강조한 수업 전략은 학생들의 문제해결력에 긍정적인 영향을 준다는 것을 알 수 있다.

탐구 요소 별 글쓰기와 통합적 문제 해결 글쓰기 활동을 통한 창의적 사고력 신장 방안

박혜진,강순희,Park, Hyejin,Kang, Soonhee 대한화학회 2013 대한화학회지 Vol.57 No.6

과학 글쓰기가 학생들의 창의적 사고력 향상에 영향을 주는지 알기 위해서 먼저 7차 과학과 교육 과정에서 제시한 기초 탐구 사고력과 통합적 탐구 사고력의 탐구 요소 별로 수업 시간에 활용할 수 있는 과학 글쓰기 유형을 제시하고, 이를 바탕으로 34차시의 수업 전략을 구성하여 고등학교 1학년 학생들에게 투입하였다. 연구 결과를 보면 실험반과 비교반의 창의적 사고력 점수 차이가 통계적으로 유의미하였다(p<.05). 창의성을 협의의 정의인 발산적 사고력으로 한정하고 창의성 항목인 유창성, 융통성, 독창성에 관련된 창의적 사고력을 각각 분석해 보면 유창성과 융통성에서 실험반과 비교반 학생들의 점수 차이가 통계적으로 유의미하였고(p<.05), 독창성에서는 실험반과 비교반 학생들의 점수 차이가 통계적으로 유의미하지 않았다(p<.05). 과학 글쓰기를 강조한 수업 전략은 창의적 사고력 중 특히 유창성과 융통성 향상에 긍정적인 영향을 준다는 것을 알 수 있었다. The purpose of this study was to develop a teaching strategy focused on science writing and to investigate its effects on enhancing students' creative thinking skills. In advance, students in the experiment were led to write by inquiry elements. And students in the experiment group were taught by science writing strategy. Students in the control group were taught by traditional lecture-based instructions. The program was implemented over a semester. The results indicated that the experimental group presented statistically meaningful improvement in creative thinking skills(p<.05). Especially, science writing was effective on fluency and flexibility development(p<.05). This study suggests that science writing can be effective for improvement of creative thinking skills.

도서관공간기획 관련 교육에 대한 사서의 인식에 관한 연구

박혜진,노영희,최만호,Park, hyejin,Noh, Younghee,Choi, Man-Ho 한국비블리아학회 2020 한국비블리아학회지 Vol.31 No.3

본 연구는 도서관공간구성이 필요한 환경적 요인, 도서관공간 관련 실무의 중요도, 사서가 갖추어야 할 도서관공간기획 능력이 도서관공간기획 관련 교육에 미치는 영향에 대한 사서의 인식을 파악하고자 시작하였으며, 연구결과를 바탕으로 도서관공간기획 업무를 담당하는 사서와 사서를 대상으로 하는 도서관공간기획 관련 교육 방향에 기여하는 것을 목적으로 하였다. 도서관공간기획 관련 교과내용에 미치는 영향에 관한 조사를 바탕으로 교육의 방향과 개선사항을 제안하면 다음과 같다. 첫째, 도서관공간기획 관련 교육은 공간기획 실무를 중심으로 진행되어야 할 것이다. 둘째, 도서관공간기획 과정에서 사서의 참여는 이용자 및 전문가와의 원활한 소통을 위해 중요하게 인식되어야 할 것이다. 셋째, 도서관공간기획 관련 교육방법과 교육과정을 도서관 규모와 예산에 따라 계획하는 방안이 필요할 것으로 보인다. 넷째, 도서관공간기획 관련 교육에 대한 적극적인 홍보가 필요할 것으로 보인다. 도서관 공간교육의 적극적인 홍보를 통해 사서의 공간실무 참여와 필요성은 강조될 수 있으며, 나아가 도서관 운영과 이용자들에게 도서관서비스를 제공하는데 기여하게 될 것이다. This research is aimed at contributing to the education related to library space planning by carrying out a questionnaire survey on the recognition of libraries related to the education related to library space planning and supporting libraries in charge of library space planning through the result analysis. The following is a report on the direction and improvement of education based on a survey on the impact on subjects related to library space planning. First of all, education on library space planning should be centered on practical work of space planning. Second, the participation of librarians in the planning process of library space must be considered important for smooth communication with users and experts. Third, it is expected to be necessary to plan education methods and curriculums related to the planning of library space according to the size and budget of the library. Fourth, active public relations regarding library space planning education is necessary. The active promotion of library space education will emphasize the participation and necessity of librarians in space practice, and further contribute to the operation of libraries and the provision of library services to users.

온라인 학습자의 중도탈락 예측 요인 탐색: 랜덤 포레스트를 적용하여

박혜진 ( Hyejin Park ),김석원 ( Seokwon Kim ),이성혜 ( Sunghye Lee ) 한국교육공학회 2022 교육공학연구 Vol.38 No.1

본 연구는 중·고등학생 대상 온라인 교육 프로그램에서 중도탈락 주요 예측 요인을 탐색하고 중도탈락 예측 요인은 중도탈락 학습자와 수강지속 학습자 간에 차이가 있는지 분석하고자 하였다. 이를 위해 본 연구에서는 2020년 3월부터 6월까지 총 12주의 교육 기간 중 6주 동안 K-대학 온라인 교육 학습관리시스템에 기록된 788명의 로그 데이터(학습자 변인, 학습활동 데이터, 학습 콘텐츠 데이터)와 콘텐츠 인식 설문 데이터를 분석에 포함하 였다. 중도탈락 예측 요인 탐색을 위해 랜덤 포레스트(random forest)를 적용하여 분석하였으며, 중도탈락 예측 요인에서 중도탈락 학습자와 수강지속 학습자 간 차이를 알아보고자 독립표본 t 검증을 실시하였다. 분석 결과, 중도탈락을 예측하는 상위 주요 8개 변인은 과제 성적, 과제 제출, 로그인 횟수, eBook 학습 횟수, 학습 질문 횟수, 로그인 간격, 로그인 규칙성, 자기효능감으로 확인되었다. 또한 중도탈락 주요 예측 요인으로 도출된 상위 8개 변인 모두에서 중도탈락 학습자와 수강지속 학습자 간 차이가 있는 것으로 분석되었다. 연구결과를 토대로 본 연구의 의의와 시사점을 제시하였다. This study was to investigate meaningful student dropout factors and to examine the differences between dropout and persistent learners in online education program for middle and high school students. Both log data(learner individual characteristics, learning activity data, learning content data) and survey data, which were recorded in the learning management system for 6 weeks out of a total of 12 weeks education period from March to June 2020, were collected from 788 learners who enrolled in the online program offered by K university. To this end, the Random Forest Model technique in Machine Learning(ML) was applied to explore factors predicting dropout, and the independent-samples t-test was carried out to examine the difference in learning behavior between dropout and persistent learners. Findings revealed that the top eight important factors predicting dropout were identified as assignment score, assignment submission, login number, number of eBook learning, number of questions, login interval, login regularity, and self-efficacy. In addition, dropout and persistent learners showed statistical differences in all the top eight factors derived as major factors for the dropout prediction. Further implications and significance of these findings were discussed.