술지게미의 푸드 업사이클링을 위한 증편의 품질 특성

조종원,김명희 (사)한국조리학회 2024 한국조리학회지 Vol.30 No.1

. This study examined the quality characteristics and organoleptic test of Jeung-pyeon, replacing rice flour with various amounts of Makgeolli lees powder (0%, 10%, 13%, 16%, 19%, 22%, and 25%) for food upcycling. Because of the need to upcycle for a sustainable dietary culture is raised, Makgeolli lees are discarded as organic waste. The moisture content of Jeung-pyeon ranged from 41.75% to 45.16%, showing similar values. The pH and height of Jeung-pyeon decreased with an increasing amount of Makgeolli lees powder, compared to samples with 0% substitution. The sugar content of Jeung-pyeon increased during the same process. The L-values, the a-values, and the b-values of Jeung-pyeon decreased as the amount of Makgeolli lees powder increased, attributed to its own pale yellow color. The results of Jeung-pyeon in the texture analyzer showed an increase in hardness, gumminess and chewiness with the increasing amount of Makgeolli lees powder, cohesiveness remained normal values, within 1.0. The sensory evaluation resulted that the P10 was evaluated with high scores in taste, color, moistness and P13 was evaluated high scores in flavor, taste, sweetness, texture and overall acceptability. Based on these results, we suggest that Jeung-pyeon with 13% Makgeolli lees powder to substitute the rice flour for food upcycling.

A Newly Recorded Phallus (Phallaceae, Basidiomycota) Species, P. hadriani, in South Korea

조종원,심정교,곽영남,김형소,박상영,한상국,한재구,오승환,김창선 한국버섯학회 2020 버섯 Vol.24 No.1

As part of the mushroom surveys in the unexplored areas of Korea, we found a phalloid fungus from a saline sand beach in 2019 and 2020. The species is mainly characterized by its reticulate pileus and violet volva with well-developed rhizomorphs. This species was identified as Phallus hadriani, based on ITS (internal transcribed spacer) sequences of rDNA and morphological characteristics. Herein, we described P. hadriani as new to Korea. In addition, we provided a morphological comparison to closely related species.

Imaging Structural Transitions in Organometallic Molecules on Ag(100) for Solar Thermal Energy Storage

조종원,Ivan V. Pechenezhskiy,Luis Berbil-Bautista,Steven K. Meier,K. Peter C. Vollhardt,Michael F. Crommie 한국물리학회 2017 THE JOURNAL OF THE KOREAN PHYSICAL SOCIETY Vol.70 No.6

The use of opto-thermal molecular energy storage at the nanoscale creates new opportunities for powering future microdevices with flexible synthetic tailorability. Practical application of these molecular materials, however, requires a deeper microscopic understanding of how their behavior is altered by the presence of different types of substrates. Here, we present single-molecule-resolved scanning tunneling microscopy imaging of thermally- and optically-induced structural transitions in (fulvalene)tetracarbonyldiruthenium molecules adsorbed onto a Ag(100) surface as a prototype system. Both the parent complex and the photoisomer display distinct thermally-driven phase transformations when they are in contact with a Ag(100) surface. This behavior is consistent with the loss of carbonyl ligands due to strong molecule-surface coupling. Ultraviolet radiation induces marked structural changes only in the intact parent complex, thus indicating a photoisomerization reaction. These results demonstrate how stimuli-induced structural transitions in this class of molecule depend on the nature of the underlying substrate.

한국산 광대버섯속의 분류 연구

조종원 한국버섯학회 2017 버섯 Vol.21 No.1

밤나무 잉크병을 일으키는 병원균(Phytophthora katsurae)의 밤나무 품종별 묘목 접종에 의한 저항성/감수성 비교

조종원,이동현,이상현,이종규 한국임학회 2011 산림과학 공동학술대회 논문집 Vol.2011 No.-

토사자의 첨가 방법을 달리한 약주의 품질특성

조종원,진소연 한국식품조리과학회 2023 한국식품조리과학회지 Vol.39 No.6

Purpose: Cuscuta seed (Cuscuta chinensis Lamark) is a food material with various excellent physiological activities. This study aimed to identify a manufacturing method for cuscuta seed-containing Korean traditional rice wine (Yakju). Methods: We investigated the quality, sensory characteristics, and antioxidant activities of Yakju containing cuscuta seed prepared using Godubab with cuscuta seed, ethanol extract of cuscuta seed, or cuscuta seed powder and by boiling down with cuscuta seeds. Results: The alcohol content of Yakju increased during fermentation to reach a maximum concentration of 16.00-17.60%. The soluble solids content of Yakju reached 12.77-14.00 Brix%. Color evaluations showed Yakju containing cuscuta seed powder exhibited the highest levels of brightness, greenness, and yellowness. Yakju fermented with Godubab steamed with cuscuta seed and Yakju added with cuscuta seed powder had the highest total phenol contents and DPPH radical scavenging activities. Preference evaluations and principal component analysis revealed that Yakju fermented with Godubab steamed with cuscuta seed was preferred. Conclusion: Yakju supplemented with Godubab steamed with cuscuta seed appears to be the most efficient processing method for manufacturing purposes.

Exact Diagonalization and Quantum Monte Carlo Study of an Ionic Hubbard Model in Two Dimensions

조종원,이지우 한국물리학회 2017 THE JOURNAL OF THE KOREAN PHYSICAL SOCIETY Vol.70 No.5

We study quantum phase transitions of an ionic Hubbard model in two dimensions. The ionic Hubbard model explains the quantum states of strongly correlated electrons under the influence of checkerboard-type alternating chemical potentials. For a given amplitude of the alternating potentials , we obtain quantum ground states as we tune the local repulsive energy U between a spin-up electron and a spin-down electron by using an exact diagonalization method of a modified Lanczos algorithm. The system undergoes a quantum phase transition from a band insulator to a Mott insulator as U increases at half-filling. We find the signature of a quantum phase transition by investigating the behavior of ground-state energies and that of double occupancies for the size of L × L = 4 × 4, which was the largest possible lattice in this work. We compare our results with those of quantum Monte Carlo simulations employing the Hirsch-Fye algorithm.

독도에서 새롭게 발견된 Xylodon flaviporus

조종원 ( Jong Won Jo ),곽영남 ( Young-nam Kwag ),조성은 ( Sung Eun Cho ),한상국 ( Sang-kuk Han ),한재구 ( Jae-gu Han ),오승환 ( Seunghwan Oh ),김창선 ( Chang Sun Kim ) 한국균학회 2019 韓國菌學會誌 Vol.47 No.3

2017년 독도의 버섯상 조사를 통해 관속식물인 왕호장근의 기부에 발생한 목재부후균 버섯표본을 수집하였다. 수집된 목재부후균은 배착성으로 자라는 가죽질의 자실체를 형성하였고 자실층은 관공형태를 나타내었다. 또한 균사체계는 위이균사형이며 타원형의 담자포자를 형성하였다. 형 태적 특징과 균류바코드 영역 (internal transcribed spacer of rDNA) 분석을 통하여 이 버섯을Xylodon flaviporus (Berk. & M.A. Curtis ex Cooke) Riebesehl & Langer로 동정하였다. 이 버섯은 독도에서 서식이 확인된 두 번째 종이며, 다년생 초본식물인 왕호장근을X. flaviporus의 새로운 기주식물로 보고하고자한다. In 2017, we collected a wood-decay fungus growing on a dead and decaying herbaceous plant (Reynoutria sachalinensis (F. Schmidt) Nakai) in Dokdo, the far-eastern island of South Korea. Morphologically, this species is characterized by resupinate, coriaceous to corky basidiocarps, poroid hymenophores, pseudodimitic hyphal system, and ellipsoid basidiospores. Based on morphological observation and internal transcribed spacer of ribosomal DNA, the fungus was identified as Xylodon flaviporus (Berk. & M.A. Curtis ex Cooke) Riebesehl & Langer. It is only the second macrofungal species reported from Dokdo, and R. sachalinensis is the first herbaceous plant to be identified as a host for X. flaviporus

한식 레스토랑 종사자의 감성지능이 지식공유에 의한 고객지향성에 미치는 영향

조종원(Jong-Won Cho),박재석(Jae-Seok Park),김명희(Myung-Hee Kim) 한국식공간학회 2023 식공간연구 Vol.18 No.3

본 연구의 목적은 한식 레스토랑 종사자의 감성지능이 지식공유와 고객지향성에 미치는 영향을 파악하여 외식산업에서의 경쟁 우위 요인을 인식하는 것이다. 이러한 연구목적을 달성하기 위하여 한식 레스토랑 기업에 근무하는 종사자들을 대상으로 설문 조사를 실시하였다. 그 결과는 다음과 같다. 첫째, 한식 레스토랑 종사자의 감성지능 요인 중 타인감성 이해가 지식공유에 유의한 정(+)의 영향을 미쳤다. 둘째, 지식공유는 고객지향성에 유의한 정(+)의 영향을 미쳤다. 셋째, 감성지능 하위 요인 중 타인감성 이해가 고객지향성에 유의한 정(+)의 영향을 미쳤다. 본 연구는 한식 레스토랑의 효율적인 인적 자원 관리에 적용할 수 있는 이론적이고 실무적인 시사점을 제공한다. 또한, 타인의 감성에 대한 관찰력과 이해 및 조절 수행 능력을 높인다면 종사자들은 서로 지식을 적극적으로 공유할 가능성이 높다는 결과를 제시한다. 또한, 고객의 이해도가 높아져 고객의 요구에 적합하고 고객지향적인 행동을 한다는 것을 밝혔다. 나아가, 본 연구는 한식 레스토랑 종사자의 자기감성 이해, 감성조절, 감성활용을 향상시키기 위한 노력이 요구된다는 실무적 시사점을 제안한다. The purpose of this study is to understand the effect of the emotional intelligence of Korean food restaurant employees on knowledge sharing and customer orientation to recognize a source of competitive advantage in the food service industry. In order to reach the research purpose, a survey was conducted targeting the employees working in Korean food restaurant companies. The results are as follows: first, employees' understanding of others' emotions among the four dimensions of emotional intelligence positively and significantly influences knowledge sharing. Second, knowledge sharing has a positive and significant effect on customer orientation. Third, employees' understanding of others' emotions positively and significantly influences customer orientation. The results suggest that employees are more likely to actively share knowledge if they increase their ability to observe, understand, and regulate others' emotions. In addition, this study found that they are more likely to engage in customer-oriented behaviors that are appropriate to customers' needs due to their increased understanding of customers. Furthermore, this study suggests practical implications that efforts should be made to improve Korean restaurant workers' understanding of their own emotions, emotion regulation, and emotion utilization. This study provides theoretical and practical implications that can be applied to effective human resource management of Korean restaurants.

토사자 첨가량을 달리한 약주의 품질 특성

조종원(Jong-Won Cho),진소연(So-Yeon Jin) 동아시아식생활학회 2020 동아시아식생활학회지 Vol.30 No.6