밀양지역 도로건설 현장 지반암석내 분포하는 황철석에 의한 산성침출수 발생과 영향

채선희 ( Sun Hee Chae ),정찬호 ( Chan Ho Jeong ),이유진 ( Yu Jin Lee ),이용천 ( Yong Cheon Lee ),신상식 ( Sang Sik Shin ),박준식 ( Jun Sik Park ),오송민 ( Song Min Ou ) 대한지질공학회 2018 지질공학 Vol.28 No.3

건설현장의 지반내 황철석 등은 산성침출수를 발생시켜 주변환경 및 기반시설의 노화 촉진과 같은 문제를 야기한다. 이 연구에서는 밀양지역 도로공사구간의 시추코어를 대상으로 황철석에 의한 순 산발생량 평가 및 침출수의 화학성분을 분석을 통하여 도로공사구간에 미치는 영향을 알아보고자 하였다. 이를 위하여 시추코어 시료 13점을 확보하여 순 산발생량(NAG)시험 , pH, 산화환원전위, 전기전도도를 측정하고 화학성분을 분석하였다. 아울러 시추코어의 연마박편을 제작하여 전자현미분석을 실시하였다. 순 산발생량 시험결과, 산성배수의 가능성이 높고 관리가 필요한 pH 3.5 이하는 7지점이며, 화학성분은 Fe(Ca)-SO₄ 유형을 보인다. 코어내 전황 함량은 0.004~12.5%의 범위를 보이며, 전황(T-S)과 NAG-pH간 상관관계에서 6개의 시료가 산성암반배수 영역에 도시되었다. 따라서 도로공사 구간 전반에 걸쳐 산성배수로 인한 주변 환경 피해 및 시설물 노화 등에 대비하는 조치가 필요할 것이다. The acid leachate derived from the sulfide mineral such as pyrite can cause problems such as aging of infrastructure and environment contamination around the civil construction site. The purpose of this study is to assess the environmental effect of an acid leachate derived from pyrite in the Miryang area under road construction. In this study, 13 samples of situ core were used for the net acid generation (NAG) experiment. The chemical composition including pH, oxidation and reduction potential (ORP) and electrical conductance of water samples produced from the NAG test was analyzed. In additional, five polished thin sections of rock cores were made for electro microprobe analyses. In the results of the NAG tests, 7 samples showed lower values than pH 3.5. It strongly indicated that these areas are under the environmental and infrastructure damage by the acid leachate. The chemical type of the 7 samples was classified as the Fe(Ca)-SO₄ type, which is totally a different type compared to general groundwater. The concentration of total sulfur ranges from 0.004% to 12.5%. 6 rock samples are plotted on a potentially acid forming zone in the relation diagram between the total sulfide and NAG-pH. In conclusion, it is suggested that a protection method against an environmental demage and an infrastructure corrosions by the acid leachate should be prepared in all of areas under a road construction.

제조조건에 따른 한국전통간장의 색 특성에 관한 연구

전민선(Min-Sun Jeon),손경희(Kyung-Hee Sohn),채선희(Sun-Hee Chae),박현경(Hyun-Kyung Park),전형주(Hyeong-Ju Jeon) 한국식품영양과학회 2002 한국식품영양과학회지 Vol.31 No.1

본 연구에서는 메주의 종류와 숙성기간, 담금용기를 달리하여 전통적 방법으로 제조한 간장에서 제조과정시 형성되는 색의 특성을 연구하였다. 유리아미노산 함량은 맛난맛을 내는 glutamic acid와 aspartic acid의 함량과 함께 쓴맛을 제공하는 isoleucine과 leucine의 함량 또한 유리병에 담근 간장에서 모두 높게 나타났으므로 유리아미노산의 절대적인 함량 차이만으로 유리병의 풍미를 높게 평가할 수는 없었다. 항아리에서 담근 간장보다 유리병에서 담근 간장의 전체적인 색변화를 나타내는 ΔE는 숙성기간에 따른 뚜렷한 변화는 보이지 않았으나 담금용기에 있어서 항아리보다 유리병에서 담근 간장의 색이 진한 경향을 나타냈다. 파장길이 420 ㎚에서의 흡광도를 측정한 결과 메주의 종류에 관계없이 숙성기간이 길어짐에 따라 흡광도가 증가하는 양상을 나타내었으며 전통메주로 담근 간장군에서는 숙성이 진행됨에 따라 항아리 간장의 흡광도가 유리병 간장에 비해 더 뚜렷하고 높은 증가 경향을 보였다. 400/500의 비율을 측정한 결과에서는 숙성기간이 길어질수록 비율이 감소하였으나 유리병에 담근 간장은 큰 변화를 보이지 않았다. ΔA는 숙성기간이 증가할수록 변화가 적거나 낮아지는 경향을 나타내어 숙성이 진행될수록 색이 진해지는 일관성 있는 결과를 나타내었다. 전반적으로 항아리에서 담근 간장은 숙성기간에 따라 색이 진해지는 반면 유리병에서 담근 간장은 색변화가 뚜렷하지 않았다. 시료간장에 대한 UV-VIS spectra 측정한 결과 모든 간장 시료에서 숙성기간에 관계없이 235㎚ 부근에서 최대 파장을 보였으며 180일 이후에 235 ㎚ 부근과 410 ㎚ 부근의 두 부분에서 최대 파장을 나타내는 것으로 보아 410 ㎚ 부근의 파장은 180일 이후에 형성되는 것으로 보인다. 또한 오늘날 주거형태 변화에 따라 담금용기를 항아리와 유리병으로 달리하여 보았을 때 맛과 향미, 색의 면에서 유리병에 담근 간장이 바람직하지 못한 결과를 나타내었다. The characteristics of brown color of Korean traditional soy sauces under different processing conditions were investigated in this research. As for meju type, traditional and modified mejus were used. The samples were produced from four levels of aging time, 0 day, 60 days, 120 days and 180 days in both clay jar and glass jar. Color intensity of soy sauce was probed with different mothods. In terms of color characteristics, the absorbance at 420 ㎚ seemed to reflect the brown color intensity of soy sauces. UV-VIS spectra of the soy sauce with traditional meju revealed that the absorbance at 235 ㎚ was produced during the soaking period whereas that at 410 ㎚ was created during the aging process and only found in the spectra of soy sauce aged for 180 days. As for the soy sauce with modified meju, the maximum absorbance was focused at 235 ㎚ which were prepared during soaking period.

침지조건과 압력이 현미의 취반특성에 미치는 효과

박정우 ( Jeong Woo Park ),채선희 ( Seon Hee Chae ),윤선 ( Sun Yoon ) 한국식생활문화학회 2009 韓國食生活文化學會誌 Vol.24 No.1

This study was conducted to determine the optimal cooking conditions for brown rice using an electric pressure rice cooker. The effects of steeping conditions and cooking pressure on the hydration, gelatinization, texture and palatable properties of cooked brown rice were evaluated. Based on water uptake and DSC data, the optimal steeping time and temperature for brown rice were determined to be 25 minutes and~60℃, respectively. The cooking conditions for brown rice were then divided into the following 6 categories: steeping at 25℃ for 25 minutes and cooking at an atmospheric pressure of 1.7 (25P) or 1.9 (25HP), steeping at 57℃ for 25 minutes and cooking at an atmospheric pressure of 1.7 (57P) or 1.9 (57HP), steeping at 85℃ for 15 minutes and cooking at an atmospheric pressure of 1.7 (85P) or 1.9 (85HP). The susceptibility of cooked brown rice starch to degradation into maltose by a-amylase, which is related to the degree of gelatinization and in vitro digestibility, were then determined. The amount of maltose produced by cooked brown rice samples was highest in the 57HP group, followed by the 57P and 85HP groups. Storing cooked brown rice at 73℃ for 24 hours resulted in significantly higher amounts of starch being degraded into maltose in the 57P, 57HP and 85HP groups than in the other groups. Textural analysis demonstrated that the 57P, 57HP and 85HP groups had significantly lower gumminess and chewiness values when compared to the other groups, and that 57HP received had the lowest hardness of all treatments. These results were confirmed by the results of the sensory evaluations. Furthermore, the 57P and 57HP groups were found to have a higher glossiness, stickiness aroma and taste score than the other groups. These findings were taken to indicate that steeping conditions and pressure exerted a positive synergistic effect on the cooking quality of brown rice. The texture analyzer also revealed that storing the cooked rice at 73℃ for 24 hours only led to significantly lower scores in gumminess, hardness and chewiness in the 57P and 57HP groups, which indicates that these groups underwent a lesser degree of retrogradation than other groups. Taken together, the results of the present study demonstrate that steeping brown rice at 57℃ for 25 minutes and a higher cooking pressure improved the palatability and in vitro digestibility of brown rice significantly.

단층대 주변 온천수의 지화학적 특성, 연대 및 열원 해석

이용천(Yong Cheon Lee),정찬호(Chan Ho Jeon),이유진(Yu Jin Lee),채선희(Sun Hee Chae),박준식(Jun Sik Park),오송민(Song Min Ou),양재하(Jae Ha Yang),Sano Yuji,박진오(Jin Oh Park),Takanori Kagoshima,이현우(Hyun Woo Lee) 대한지질학회 2018 대한지질학회 학술대회 Vol.2018 No.10

사회과학 연구방법론의 재정립을 위한 개념적 접근 : 질적 양적 방법을 중심으로 A Synthesis of Qualitative and Quantitative Methods

채선희 한국교육학회 1996 敎育學硏究 Vol.35 No.5

이 글은 기존의 연구방법론을 분류할 때 나타나는 개념상의 혼란이 연구방법론의 '다차원성'을 무시하고 단일한 차원으로 분류하는 것에서 비롯된다는 문제인식에 따라, 규범적(연구 주제의 선택), 인식론적(접근방식), 기술적(자료수집과 자료분석) 차원에서의 다차원적 분류를 통한 연구방법 개념의 명확화를 시도한다. 세 차원 사이에 존재하는 연관성이 필연적으로 내재하지는 않는다는 사실이 이 분류의 기반이 된다. 나아가서 이 글은 방법론 분류에서 중심이 되는 질적·양적 방법의 통합은 단순히 두 방법을 병렬적으로 혼합하는 것이 가능하다는 이유에서가 아니라 두 방법이 갖는 한계점을 서로의 장점으로 극복할 수 있다는 방법론상의 근본적이고 내재적인 이유에서 비롯됨을 주장하며, 그 통합의 한 구체적 모형을 모색함으로써 앞으로 방법론 논의는 보다 바람직한 통합모형을 발전시키는 방향으로 모아질 필요가 있음을 밝힌다. This paper intends to clarify a conceptual confusion in the classification of educational research methods. Most of current studies on the subject evince the problem of indiscriminate mixture of various levels of methodology. Against this trend I divide research methods in three levels : normative, epistemological, and technical. In the normative level, research methods can be classified in two realms, critical and scientific, according to the value researchers attach to their studies. Critical research method strives for the debunking of oppressive nature of current social structure and the negative contribution of education to its maintenance, while scientific method takes social reality for granted and tries to find factual order as is reflected in data sentences. In the epistemological level, research method can be divided into positivistic and interpretative camps, depending upon how researchers attempt to investigate educational phenomena. Positivistic orientation incorporates the natural scientific methods in the study of social phenomena to establish the universal law, while anti-positivistic orientation refutes the homogeneity of social and natural objects and argues for the usefulness of interpretative methods for the study of peculiarity of human behavior. And in the technical level, research methods can be categorized into qualitative and quantitative methods, by the way researchers collect and analyze empirical data. Despite theoretical and practical relevance among these three levels, it is absurd to assume the existence of an inherent and necessary connection penetrating them. Rather, we recognize the disjunction between them, as well as within the technical level itself. For instance, though quantitative methods in the technical level are embedded in the positivistic tradition in the epistemological level, we can find some qualitative methods, like ethnographic and ethnoscientifc studies, which purport to attain the goal of generality as in the former. An ignorance of this multi-dimensionality of research methods constitute one important source of the confusion in their classification. The commonality in the classification of various levels of methods is the division between qualitative and quantitative research methods, as they are applied in the actual processes of educational research. Each method has its advantages and limits. Through quantitative methods we not only exactly discern the relative importance of each independent variable over a dependent variable, but also control the compounding effects of independent variables. However, since these methods detach the variable out of social context it is actually situated, we may draw distorted conclusion when one variable possesses different, often quite contradictory, effect on the dependent variable in different social situation. Furthermore, when they handle the variables with skewed distribution, they often reveal what is known as the universalitic fallacy, discounting its internal variation. On the contrary, qualitative methods generally rely upon the holistic approach and thus are good for the comprehensive analysis of some limited number of cases, which at the same time make up its disadvantage of the particularistic fallacy. From this discussion of the characteristics of each method we can find the possibility and desirability of their integration into a more encompassing methodological framework. This strategy of integrative methodology starts from the application of qualitative methods. By employing them we can derive: out some strategically important independent variable accounting for the dependent variable, without abstracting them from social context. After establishing the potentially general law with them, we need to extend the research to include more extensive number of cases, which will be analyzed by the statistical methods. The repetition of this strategy will ensure both the scientificity of educational research and the establishment of generality of research results. This is the way how we can transcend the limits of both technical methods.

바이러스 프로그램에 대한 백신의 치료기법에 관한 연구

박준호,채선희 경운대학교 산업기술연구소 2001 産業技術硏究論文誌 Vol.3 No.2(C)

인터넷의 급속한 확산과 네트워크 상에 접속된 대량의 컴퓨터 프로그램개발 보급이 확대되면서 바이러스의 감염이 빈번하고 그 대응책인 백신에 대한 필요성이 절실하다. 본 논문에서는 여러 가지 바이러스 영역에서 메모리 상주 바이러스 종류와 특징, 동작방식 및 증상을 분석하였고 백신 프로그램이 바이러스를 치료하는 기법을 고찰하였다.

된장의 지용성,수용성추출물에 대한 갈색 특성 및 항산화 효과

김현정,손경희,채선희,곽동경,임성경 한국조리과학회 2002 한국식품조리과학회지 Vol.18 No.6

Brown color characteristics and antioxidizing activities were investigated for Doenjang under different processing conditions. Doenjang A was prepared directly from Meju and saline solution whereas Doenjang B was prepared after separating soy sauce by soaking for 45 days. Both Doenjangs were aged for up to 180 days. Antioxidizing activity was studied in relation to the brown color characteristics using fat-soluble extract and water-soluble extract of Doenjang. The intensity of brown color was higher in the water-soluble Doenjang extract than the fat-soluble Doenjang extract. In the UV-VIS scanning spectra, water-soluble Doenjang extracts showed significant changes as the aging proceeded, but fat-soluble Doenjang extract did not. Antioxidizing activity of fat-soluble Doenjang extract increased as the aging period extended; however, no significant difference was detected in the water-soluble extract. Overall, Doenjang A showed higher contents of amino acids, reducing sugar, brown color, and antioxidizing activity, and the antioxidizing ability was higher in water-soluble Doenjang extract rather than in the fat-soluble Doenjang extract.

두류 전분의 이화학적 특성비교 : 동부 , 녹두 , 강낭콩 , 팥 Cowpea , mung bean , kidney bear and red bean

손경희,윤계순,정혜정,채선희 한국조리과학회 1990 한국식품조리과학회지 Vol.6 No.1

Cowpea, mung bean, Kidney bean and red bean are simular properties. Inorder to elucidate the similarity among these four starches, some physicochemical properties of starches were compared. Water binding capacity of kidney bean and red bean (199%) starches are higher than mung bean and cowpea. The solubility, swlling power and optical transmittance of the four starches showed a similar pattern, but kidney bean and red bean starches had a lower swelling power than cowpea starches. Cowpea, mung bean, kidney bean and red bean starches had the blue value of 0.41, 0.47, 0.42 and 0.50, the alkali content of 8.4, 8.0, 4.13, 4.13, the amylose content of amylose of 30,000, 29, 268, 52, 173 and 33, 611 and glucose unit per segment of amylopectin of 27.6, 26.8, 18.35 and 12.9 respectively. The results of X-ray diffraction studies showed A pattern for four starches.