열풍, 진공 및 동결건조가 눈개승마의 항산화 및 품질특성에 미치는 영향

김아나,이교연,하명화,허호진,최성길 한국식품저장유통학회 2018 한국식품저장유통학회지 Vol.25 No.7

The purpose of this study was to evaluate the effect of drying methods including freeze, hot-air, and vacuum drying on the nutritional properties, antioxidant activities, and drying properties of Aruncus dioicus var. kamtschaticus. The optimum temperature of hot-air drying was 100℃ based on the total phenolic and flavonoid content and antioxidant activities, which were altered as a function of drying temperatures of 60, 80, 100, and 120℃. In addition, based on the drying curve, the optimum condition of hot-air and vacuum drying was 100℃ for 10 min, whereas that of freeze drying was 210 min. Vacuum drying was most effective for removal of moisture compared with the other drying methods. The water activity and water solubility index of dried samples obtained by the different drying methods were not significantly different. The water absorption index and rehydration ratio increased in the order of freeze, vacuum, and hot-air drying because of differences in porous structure of A. dioicus. Thus, vacuum drying of A. dioicus leads to the highest total phenolic and flavonoid content and antioxidant activities, followed by hot-air, and freeze drying.

열처리 조건이 토종 다래 (Actinidia arguta) 퓨레의 품질 특성 및 항산화활성에 미치는 영향

김아나,강성원,허호진,천지연,최성길 한국식품저장유통학회 2015 한국식품저장유통학회지 Vol.22 No.3

This study investigated the effect of heat treatment conditions on the quality and antioxidant activities of Korean traditional actinidia (Actinidia arguta) cultivars puree. Heat treatment on actinidia puree was conducted at 70~90℃ for 1 min to 5 mins, while a control sample of the actinidia puree was prepared without heat treatment. In all the samples, except for the sample treated at 90℃ for 5 mins, pH and Brix degree was not dramatically changed. Pulp content decreased with increasing temperature and time. L and the a value of color increased with increasing temperature and time. However, the b value showed a reverse tendency with L and the a value. Viscosity and gumminess increased as heat temperature and time increased, though cohesiveness was not significantly changed depending on temperature and time. Coliform and yeast were not detected on all samples and the number of aerobic bacteria and mold decreased as temperature and time increased. Vitamin C and total phenolic content of the puree was not changed for 1, 3, and 5 mins at 70℃ and for 1 and 3 mins at 80℃, but significantly decreased with increasing time at 90℃. Furthermore, the antioxidant activities of the puree, such as DPPH radical scavenging activity, ABTS radical scavenging activity, and FRAP (ferric reducing antioxidant power) showed a similar tendency with total phenolic content.

안면기형을 동반한 Cherubism 환아의 마취경험 -증례 보고-

김아나,이상일,김경우,김준현,김지연,김경태,박장수,김정원,최원주 대한마취통증의학회 2012 Anesthesia and pain medicine Vol.7 No.4

We report the perioperative airway management in a 7-year-old boy suffering from Cherubism who was scheduled for endoscopic sinus surgery under general anesthesia. Cherubism is a rare, hereditary disorder of the jaws characterized by expansion of the maxilla and mandible. A difficult airway was encountered during induction of general anesthesia, nasal and oral mask pitting ventilation was hard for first attempts due to facial bony abnormality. At second attempt,we tried only oral mask pitting ventilation and it was successful.

골판지 포장재에 알루미늄 코팅이 파프리카의 저장 중 품질특성에 미치는 영향

김아나,하명화,이교연,샤피어라만,김남섭,최성길 한국식품저장유통학회 2017 한국식품저장유통학회지 Vol.24 No.7

The objective of this study was to investigate the effect of corrugated packaging coated with aluminum (Al) on quality characteristics of red paprika during storage at 25℃. Characteristics such as weight loss, hardness, total phenolic content, antioxidant activities, polygalacturonic acid (PG) activity, and oxidative enzyme activities (polyphenol oxidase and peroxidase activities) of paprikas, packed in corrugated packaging with or without Al-coating were compared as a function of storage time. Al coating inside of corrugated box was found to inhibit PG activity, resulting in prevention of weight loss and maintenance of hardness of paprika during storage, compared to the control sample. This may be due to Al coating treatment that enhance moisture-proof property and hinder gas transmission of corrugated packaging. Furthermore, paprika in Al-coated-corrugated packaging was lower in oxidative enzyme activities than the control, which caused higher total phenolic content and antioxidant activities during storage. As a results, the Al coated-corrugated packaging can be used as a functional packaging material to extend the shelf-life and improve the storage quality of paprika by preventing their respiration and transpiration.

과열증기 건조가 토종 다래순의 이화학적 및 미생물학적 특성에 미치는 영향

김아나,고희숙,이교연,샤피어라만,허호진,최성길 한국식품저장유통학회 2017 한국식품저장유통학회지 Vol.24 No.3

The purpose of this study was to evaluate the effect of superheated steam drying on physicochemical and microbial characteristics of Korean traditional actinidia (Actinidia arguta) leaves. Actinidia leaves were dried at steam temperature of 350℃ and oven temperature of 150℃ for 40-200 sec. Moisture content and water activity decreased with increasing the drying time, while color values including L, a, and b values and total color difference (ΔE) increased as drying time increased. The relationship between moisture content and water activity showed an exponential fit with high correlation vlaue (R2=0.9909). Total phenolics and flavonoids content and antioxidant activity such as DPPH radical scavenging activity, ABTS radical scavenging activity, and FRAP assay of dried actinidia leaves increased with increasing the drying time up to 160 sec, but dramatically decreased at drying of 200 sec. The numbers of total areobic bacteria of leaves was not detected at drying time over 120 sec and coliform of all the samples was not detected. As a results, the superheated steam was an very effective drying method of increase to the nutritional and sanitary quality of dried Korean traditional actinidia leaves.

How Effective Are Radiation Reducing Gloves in C-arm Fluoroscopy-guided Pain Interventions?

김아나,창용재,천보경,김재헌 대한통증학회 2014 The Korean Journal of Pain Vol.27 No.2

Background: The physician’s hands are close to the X-ray field in C-arm fluoroscopy-guided pain interventions. We prospectively investigated the radiation attenuation of Proguard RR-2 gloves. Methods: In 100 cases, the effective doses (EDs) of two dosimeters without a radiation-reducing glove were collected. EDs from the two dosimeters−one dosimeter wrapped with a glove and the other dosimeter without a glove− were also measured at the side of the table (Group 1, 140 cases) and at a location 20 cm away from the side of the table (Group 2, 120 cases). Mean differences such as age, height, weight, radiation absorbed dose (RAD), exposure time, ED, and ratio of EDs were analyzed. Results: In the EDs of two dosimeters without gloves, there were no significant differences (39.0 ± 36.3 μSv vs. 38.8 ± 36.4 μSv) (P = 0.578). The RAD (192.0 ± 182.0 radcm2) in Group 2 was higher than that (132.3 ± 103.5 radcm2) in Group 1 (P = 0.002). The ED (33.3 ± 30.9 μSv) of the dosimeter without a glove in Group 1 was higher than that (12.3 ± 8.8 μSv) in Group 2 (P < 0.001). The ED (24.4 ± 22.4 μSv) of the dosimeter wrapped with a glove in Group 1 was higher than that (9.2 ± 6.8 μSv) in Group 2 (P < 0.001). No significant differences were noted in the ratio of EDs (73.5 ± 6.7% vs. 74.2 ± 9.3%, P = 0.469) between Group 1 and Group 2. Conclusions: Proguard RR-2 gloves have a radiation attenuation effect of 25.8−26.5%. The radiation attenuation is not significantly different by intensity of scatter radiation or the different RADs of C-arm fluoroscopy.

14인의 역사학자가 보낸 답변들_김아람

김아람 역사비평사 2012 역사비평 Vol.- No.100

난연성 세정제의 합성 및 평가에 관한 연구

김아나,유영,김석찬 한국청정기술학회 2013 청정기술 Vol.19 No.2

To increase flash point which is related to flammability, seven unprecedented new cleaning agents containing fluoride atoms have been invented. These newly synthesized cleaning agents’s physical properties which were conducted by Korea Institute of Petroleum Management by using a standard method showed excellent values. Particularly, flash point of newly synthetic cleaning agents is more higher than that of fluoride free compound. A specimen for cleaning ability was prepared by cutting in 60 mm × 40 mm size of stainless steel plate. The surface of the above specimens was applied with four kinds of contaminants, such as paraffin based drawing oil, flux abietic acid, water-insoluble cutting oil, and lubricating oil. Contaminated specimens were immersed in new compounds (1-7) for 1 to 5 minutes to dissolve oil in the cleaning agent. Although the data indicate that all compounds (1-7) exhibit lower cleaning ability toward cutting oil, it is observed that in the case of the present study more than 80% of pollutants on the surface were almost removed within 5 minutes. 기존 탄화수소계 세정제는 낮은 인화점으로 인하여 화재, 폭발과 같은 문제점을 가지고 있다. 인화점을 높이기 위해 불소가 포함된 난연성 세정제 7종을 개발하였다. 새롭게 합성한 세정제를 한국석유관리원에서 국가산업표준 방법으로 분석하여 물성을 측정하고 세정성 평가를 수행하였다. 물성 측정 결과, 인화점이 탄화수소계 세정제보다 높은 것을 확인하였다. 세정력 평가를 위하여 가로 60 mm, 세로 40 mm 크기의 스테인리스강 기판에 인발유, 아비에트산, 절삭유, 윤활유를 각각 도포하여 합성한 세정제(1~7)에 넣어 침적한 후 세정력을 평가하였다. 최대 5분간 침적하였을 때 인발유는 80~96%, 아비에트산은 82~97%, 윤활유는 86~93% 정도의 높은 세정력을 보였다. 그러나 절삭유에서는 60~87% 정도로 다른 오일보다 낮은 세정력을 보였다. 따라서 약간의 차이는 있지만 대체적으로 우수한 세정력을 보여 산업세정분야에 적용이 가능함을 나타내었다.

HMM을 이용한 자연스러운 손동작 인식

김아람(A-Ram Kim),이상용(Sang-Yong Rhee) 한국지능시스템학회 2012 한국지능시스템학회논문지 Vol.22 No.5

본 논문에서는 모바일 로봇이 자연스러운 손동작을 은닉 마르코프 모델(HMM: hidden markov model)을 이용하여 인식해 원하는 명령을 수행하는 방법을 제안한다. 기존의 손동작 기반 로봇 제어 방식은 정해진 몇 종류의 제스처를 사용했었고, 따라서 지시동작이 자연스럽지 않았다. 또한 정해진 제스처를 미리 공부해야하여 불편했었다. 이러한 문제를 해결하기 위해 손동작을 인식하는 방법에 대한 많은 연구가 활발히 진행되고 있다. 본 논문에서는 3차원 카메라를 사용해 색상 데이터와 깊이 데이터를 얻어서, 사람의 손을 검색하고 그 동작을 인식한다. 여기서 동작을 인식하는 방법으로 HMM을 사용하였으며, 인식된 결과를 로봇에게 전달하여 원하는 방향으로 이동시킨다. In this paper, we propose a method that gives motion command to a mobile robot to recognize human being"s hand gesture. Former way of the robot-controlling system with the movement of hand used several kinds of pre-arranged gesture, therefore the ordering motion was unnatural. Also it forced people to study the pre-arranged gesture, making it more inconvenient. To solve this problem, there are many researches going on trying to figure out another way to make the machine to recognize the movement of the hand. In this paper, we used third-dimensional camera to obtain the color and depth data, which can be used to search the human hand and recognize its movement based on it. We used HMM method to make the proposed system to perceive the movement, then the observed data transfers to the robot making it to move at the direction where we want it to be.

교환학생 프로그램을 통한 한국 대학생의 미국 대학 수업참여 경험의 의미

김아람(Kim A ram) 학습자중심교과교육학회 2015 학습자중심교과교육연구 Vol.15 No.10

본 연구는 교환학생 프로그램을 통해 미국에 다녀온 두 명의 연구 참여자들의 이 야기를 중심으로, 그들이 경험한 대학 수업과 그를 통한 변화의 과정에 주목하였다. 이를 위해 질적 연구방법의 하나인 내러티브 탐구 방법을 활용하여, 연구 참여자들 이 교환학생을 떠나기 전 경험했던 대학 수업, 미국 교환학생 시절에 참여하였던 수 업, 그리고 다시 한국 대학으로 돌아온 이후의 수업경험에 대해 이야기하고(telling) 다시 이야기하였다(retelling). 연구결과에 따르면, 연구 참여자들에게 있어 교환학생 프로그램을 통한 미국 대학에서의 수업참여 경험은 ‘굴절의 경험’이었다. 연구 참여 자들은 교환학생을 떠나기 전까지 한국에서의 대학 수업만을 경험하였다. 하지만 미 국 대학이라는 새로운 환경에 놓이게 되면서, 그들은 기존의 경험과 일직선상에 있 는 것이 아닌 굴절된 경험을 하게 된다. 하지만 연구 참여자들의 굴절 방향은 서로 다르게 나타났는데, 이는 그들 각자가 체험한 한국과 미국 대학의 환경과 수업경험 이 달랐기 때문이다. 연구 참여자들은 교환학생 경험을 통해 갖게 된 제3의 관점으 로 다시 한국에서의 대학수업에 참여하게 되는데, 이러한 과정 속에서 그들이 대학 수업을 바라보는 관점과 태도에 변화가 있음을 확인할 수 있었다. This study focuses on investigating the meaning of the U.S. college class participation through an international student exchange program for Korean students. To this purpose, this study utilized narrative inquiry, one of the qualitative research methods, by engaging in “telling” and “retelling” participants’ learning experiences in Korea and the U.S. university. In this study, significant characteristics are found from the participant’s experiences as follows. Participants’ learning experiences in the U.S. university showed various kinds of ‘refraction’ as they attended different types of the colleges with different learning experiences. Also, they demonstrated different perspectives and attitudes towards Korean university classes after return from study abroad program in the US universities. Given these findings, I argue that not only students’ needs and their English language proficiency should be considered in the student exchange program, but also information on respective colleges and their academic levels should be provided to students who pursue studying abroad through the student exchange program. Furthermore, the approaches that Korean students have developed from their learning experiences in the US universities should be more acknowledged in universities in Korea.