전문대학 신입생들의 MMPI에 관한 조사연구 - 서울 소재 S대학의 경우를 중심으로 -

김경이 ( Kyeong-yee Kim ) 한국고등직업교육학회 2004 한국고등직업교육학회논문집 Vol.5 No.1

We implemented the Minnesota Multiphasic Personality Inventory(MMPI) for the new students in the year of 2003 to bring the results to professors for consulting the students. Among total 2,907 freshmen in S College, 2,562(88.1%) students replied to the questionnaire in MMPI which had 388 items in two survey areas including valid and clinical scale. The valid scale consisted of three parts for specific reaction, defensiveness and dependence. The clinical scale consisted of ten parts for hypochondriasis, depression, hysteria ,psychopathic deviate, masculinity-feminity, paranoia, psychasthenia, schizophrenia, hypomania and social introversion. For each scale, we presented mean value and SD of T grade by day and night classes, sex and department. Mean value of T grade in the students was in between 50 points which meant the students’ personality disposition was normal. F-test, t-test and X2-test were performed to evaluate the significance of the values obtained from MMPI test. Female students were about to more aggressive and self-confident than male students. Students studying art or athletics had passion and emotion. Students studying industry fields was extrovert. Students majoring in natural science were more competitive and self-motivated. The finding of this study will be used to consult the students and to develope curriculums.

염석법에 의한 타라검 분획들의 분자량 및 리올로지 특성

김경이(Kyeong-Yee Kim) 한국식품과학회 2015 한국식품과학회지 Vol.47 No.3

(1→4)-β-D-mannopyranosyl 골격에 (1→6)-α-D-galactopyranosyl 곁사슬을 갖는 직선사슬로 구성된 다당류로 강한 점성을 나타내는 타라검을 황산암모늄 침전법을 사용하여 분획하였다. 황산암모늄 농도에 따라 얻어진 침전물을 원심분리 및 투석 후 동결상태에서 건조시켜서 첫 번째 분획물을 얻고 동일한 방법으로 각 단계별 분획물을 얻어 F1, F2, F3, F4, F5, F6으로 표기하였다. 각 분획물들의 묽은 농도범위 0.05 g/dL 이하에서 우베로드 점도계로 흐르는 시간을 측정하여 본성 점도를 구하였으며 그 값은 F1: 12.24, F2: 9.38, F3: 12.44, F4: 11.14, F5: 10.51, F6: 10.17 dL/g이었다. F1과 F2 분획물이 갖는 본성 점도는 기대 값보다 작았고 그 원인은 단백질 성분이 비교적 많이 포함되어 분자 간 상호작용으로 생긴 용해도에 미치는 영향으로 판단되었다. 또한 고분자 물질의 용질-용매간의 상호작용과 응집상태에 의존하는 상태를 나타내는 Huggins 계수(k’)값을 측정한 결과 점도 값이 클수록 k’값이 커지는 경향을 나타내었다. 원뿔 평판 점도계로 겉보기 점도를 측정하여 전단속도가 증가함에 따라 점도가 감소하는 전단 묽어짐 현상을 확인하였다. SEC 측정으로 중량평균 분자량, 수 평균 분자량, 회전 반경 및 본성 점도 값들이 cp=0.5 ㎎/mL, dn/dc=0.145의 RI 피크면적으로 계산되었다. 본성 점도 값은 F3:1 0.93, F4: 10.01, F5: 9.33, F6: 9.33 dL/g이었고 Mw: 658.52-776.71, Mn: 318.04-495.78 및 Mz: 952.74-1126.00 ㎏/㏖이었다. 타라검 분획물들의 분자량과 유변학적 성질에 관한 연구로부터 화학물질에 대한 안정제 및 식품첨가제로서의 효과를 높이고 점성 강화제로 사용되는 범위가 확대될 것으로 기대된다. This study aimed at characterizing the rheological properties and molecular weight of tara gum fractionated with ammonium sulfate. Tara gum was separated into six fractions (F1-F6) at different concentrations of ammonium sulfate, ranging from 12.21 to 28.67% (w/w). The yield of the tara gum fractions ranged between 4.98 and 17.47%, and their intrinsic viscosity ranged from 9.38 to 12.44 dL/g. The highest values of Huggins coefficient (k’) and viscositymolecular mass were observed in fraction F3. The shear viscosity of the tara gum fractions was measured by a cone-plate viscometer, clearly showing shear thinning behavior. Size-exclusion chromatography results showed that the molecular weight ranged between 635.42 and 776.71 ㎏/㏖, and the F3 fraction exhibited higher values of molecular weight.

편백나무 추출물을 함유한 다공성 필름 분석

김경이 ( Kyeong Yee Kim ),이은경 ( Eun Kyung Lee ) 한국식품영양학회 2011 韓國食品營養學會誌 Vol.24 No.4

This present study was performed to analyze the efficiency and volatility of a porous film containing Chamaecyparis obtusa extract as a method to effectively package food compounds. Phytoncide was contacted the state of gas and showed effective antimicrobial properties. Limonene can be distilled without decomposition as a relatively stable terpene and was one of the extract components. Chamaecyparis obtusa essential oil. The optimal solvent composition was a ratio 5:20:0.3 of T-500:ethanol:hardener to effectively manufacture film containing phytoncide essential oil and the minimum antibacterial concentration was 2%. The films were made under different conditions(A-50LF1, A-25SF2, B-50SF1, C-50LF1, C-25SF2 and D-50SF1) containing phytoncide and the amounts of limonene inside the 1-L reaction chamber depending on storage were measured by gas chromatography-mass selective detention. The results showed that the 25SF2(width, 25 ㎜; length, 20 ㎝) revealed more amount of limonene compared with 50LF1(width 50 ㎜, length 20 ㎝). We confirmed that the gas emission amount showed a better layer on the film side than on the internal film. An effect of film thickness on phytoncide emissions was observed in that the amounts was less than the expectation for a thicker film at the beginning time, but the emitting amounts increased with increasing storage periods. In the storage testing of various films at 35℃ and 70% humidity for 14 days, 25SF2 showed longer preservation compared with that of 50LF in the case of bread. C. obtusa essential oil is a useful fresh ingredients, hence, analysis of limonene emission kinetics from various film was helpful to develop films with an optimal antimicrobial effect, and will allow application of such films in food packaging systems.

신선도 유지성분을 포함한 다공성 필름의 성능과 효능

김경이 ( Kyeong Yee Kim ),이은경 ( Eun Kyung Lee ) 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2009 한국식품저장유통학회지 Vol.16 No.6

튀긴 마늘 flake 제조조건의 최적화 및 이화학적 특성

김경이,이은경,Kim, Kyeong-Yee,Lee, Eun-Kyung 한국식품조리과학회 2012 한국식품조리과학회지 Vol.28 No.6

This study was carried out in order to optimize the manufacturing condition of fried garlic flakes as well as to investigate the physicochemical properties of the flakes. Fried garlic flake samples were prepared as follows: garlic was sliced by a thickness of 1.5 mm, 2.0 mm, 2.5 mm, which were measured by a thickness gage. The samples were fried in vegetable oil under different temperatures of $140{\sim}150^{\circ}C$, $160{\sim}170^{\circ}C$ and $180{\sim}185^{\circ}C$. The compression strength depending on the height (h) was measured in order to find the thickness effect by the rheometer (force control: 50 N, h: 3.25 mm). Moreover, the sample with 1.5 mm thickness showed crisp phenomena of the split compared with the crush shape of the 2.0 mm and 2.5 mm thick samples. The result of strength for time dependence showed a sample with a thickness of 1.5 mm, which was measured 5~9 times more than the 2.0 mm and 2.5 mm thick samples. We thought the reason that the 1.5 mm sample had less response power equivalent to compression force than the other samples. Alliin has been found to affect the immune responses in the blood, it is a derivative of the amino acid cysteine and is also quite heat stable. The LC system with a UV detection at 210 nm consists of a separation on a Zorbax TMS column and isocratic elution with water and ACN as a mobile phase. The alliin contents of raw and fried garlic flake under $140{\sim}150^{\circ}C$, $160{\sim}170^{\circ}C$ and $180{\sim}185^{\circ}C$ were 18.10 mg/mL, 14.0 mg/mL, 11.6 mg/mL and 11.1 mg/mL, respectively. The decrement of alliin content under different temperature was a small quantity hence, we confirmed that the increasing manufacturing temperature was not affected by the alliin content. Examining for the particle structure of fried garlic flakes by a polarization microscope, the color of the sample treated at $160{\sim}170^{\circ}C$ was pure yellow. Furder, the fiber shaped particle, which has an effect on the tough texture, almost did not appear compared to the different temperature conditions. Finally, the sensory test for the preference of fried garlic flake under different conditions was carried out and the scores for various sensory characteristics were surveyed. According to the physicochemical measurements and sensory evaluation, we confirmed that the optimum manufacturing condition of fried garlic flake was 1.5 mm thick at a temperature of $160{\sim}170^{\circ}C$.

연구논문 : 대두유 첨가량이 마늘청국장 페이스트의 유동성에 미치는 영향

김경이 ( Kyeong Yee Kim ),이은경 ( Eun Kyung Lee ) 한국식품조리과학회(구.한국조리과학회) 2007 한국식품조리과학회지 Vol.23 No.3

불균일 성질을 평가하기 위한 분획화된 galactomannan의 이화학적 특성

김경이(Kyeong-Yee Kim),이은경(Eun-Kyung Lee) 한국식품과학회 2013 한국식품과학회지 Vol.45 No.4

Mannose 기본구조에 galactose 치환체 비율이 4:1인 화학적 구조와 평균 분자량이 1,050 kg/mol인 LBG를 황산암모늄 침전법을 사용하여 분자량 크기별로 분획하여 분획물질들 간에 서로 다른 물리화학적 성질을 확인하였다. 황산암모늄을 맑은 용액에 천천히 첨가한 후 얻어진 침전물을 원심분리에 의해 모집, 탈이온수에 대한 투석 후 동결상태에서 건조시켜서 첫 번째 분획물을 얻었고 동일한 방법으로 각 단계별 분획물을 여섯 단계 까지 얻었다(F1-F6). 수득율은 F1 7.1% 부터 F6 6.35%까지 총 65%였다. 각 분획물들의 묽은 농도범위 0.05 g/dL 이하에서 Ubbelohde viscometer로 흐르는 시간을 측정하여 상대점성도, 비점성도, 유도점성도 및 본성점성도를 구하였으며 그 값은 F1:8.44, F2:4.59,F3:9.89, F4:8.80, F5:8.30, F6:8.10 dL/g이었다. F1과 F2 분획물이 갖는 본성 점성도 값은 기대치보다 작았고 그 원인은 단백질 성분을 포함하는 것으로 판단되어 함량을 측정한 결과 전체 단백질 함량 3.45%중에 F1, F2가 2.59%를 포함하고 있음을 확인하였다. 또한 고분자 물질의 용질-용매간의 상호작용과 응집상태에 의존하는 상태를 나타내는 k (Hugg. Coeff.)값을 측정한 결과 값의 범위는 0.463-0.781이였고 점성도 값이 클수록 k값이 커지는 경향을 나타내었다. 분획물들의 체류용량에 대한 RI detector 크로마토그램은 4개의 분획물들의 다당류는 6.0에서 9.0 mL에서 용리되었고 염 혹은 oligomeric sugar 성분은 10에서 11 mL에서 용리되었음을 나타내었다. 중량 평균 분자량, 수 평균 분자량, 회전반경 및 본성 점성도 값들은 cp= 0.5 mg/mL, dn/dc = 0.145의 RI 피크면적에 기초를 둔 OmniSEC 프로그램으로 계산되었다. 본성 점성도 값은 F3: 10.15, F4: 9.99, F5: 9.35, F6: 9.31이었고 Mw값 범위는 617-674 kg/mol, Mn값 범위는 324-423%, recovery 72.44-101.61%였다. Ubbelohde viscometer와 SEC로 측정한 각 분획물들의 본성 점성도 값을 비교한 결과, 측정에 사용한 기기 원리와 계산식의 영향으로 수치에는 미소한 차이가 있었으나 분획물 순서대로 본성점성도가 감소하는 경향은 동일하여 황산암모늄 침전법에 의한 LBG 분획화가 차별화 있게 잘 이루어졌음을 확인하였다. 화학물질에 대한 안정제 및 식품첨가제로 주로 사용되고 있는 LBG 복합물질을 단순물질로 분획화하여 균일한 성분의 물리화학적 성질을 연구한 것은 안정제 및 첨가제의 효과를 높이고 사용범위가 확대될 수 있을 것으로 기대된다. Heterogenous samples of locust bean gum (galactomannan) were prepared into homogeneous substances. Locust bean gum was fractioned using ammonium sulfate (14.11-23.08%, w/w). The intrinsic viscosity was obtained by extrapolating reduced viscosity versus concentration by using an Ubbelohde viscometer. The ranges of intrinsic viscosity for fractions that not included protein (F3-F6) and fractions that included protein (F1-F2) were 9.89-8.10 and 8.44-4.59, respectively. Values for Huggins coefficient (k), which depends on physical interactions, were 0.46-0.78. Increasing ammonium sulfate concentration was associated with a weak trend towards lower molecular weight and intrinsic viscosity by size-exclusion chromatography (SEC): Mw ranged from 674 to 617 kg/mol and [η] from 9.80 to 8.10 dL/g between F3 and F6. The evaluations of those fractions by using SEC and the Ubbelohde viscometer produced very similar values, as predicted. We verified the application of a gradient of ammonium sulfate to precipitate locust bean gum into fractions of different molecular size and show structural variations.

전분의 겔화와 노화에 미치는 당류의 영향

김경이 ( Kyeong Yee Kim ) 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2003 한국식품저장유통학회지 Vol.10 No.4

전분의 분자량 분포도에 관한 연구

김경이 ( Kyeong Yee Kim ) 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2004 한국식품저장유통학회지 Vol.11 No.4

전분의 겔화의 노화에 미치는 당류의 영향

김경이(Kyeong Yee Kim) 한국식품저장유통학회 2003 한국식품저장유통학회지 Vol.10 No.4